I love double whammies! These are the types of recipes that use two leftover ingredients. In this case, it’s sort of reusing a leftover of a leftover: turning leftover wine into risotto and turning leftover risotto into arancini. While there are thousands of risotto recipes out there where you can use leftover wine, I’ve already covered the fact that Giada’s Red Wine Risotto with Peas is my favorite. But what do you do if you’ve made too much risotto and need to “freshen” it up? Make arancini! Here’s how:
What You Need:
Oil for frying
1 cup risotto
¾ cup Italian-style bread crumbs
Mozzarella pearls or fresh mozzarella cut into ½ inch cubes.
What to Do:
Bring about 3 inches of oil to 350 degrees.
In a large mixing bowl, combine the risotto, egg, and ¼ cup bread comes (using your hands will probably be easiest). Taking about 2 tablespoons of the mixture, create a patty and place the cube or pearl of mozzarella in the center. Fold the sides over to cover the cheese and roll into a ball. Roll the ball in the remaining breadcrumbs to coat.
Fry for about 4 minutes, until golden brown and heated through. Eat plain or serve with your favorite pasta sauce.