Simple Saturday: Risotto Balls

Have you ever had an appetizer that you absolutely fell in love with?

I'm talking about one of those dishes that even though it's just a starter, you'll go back to the restaurant just to order it.

An item that makes your mouth water just thinking about the flavors and textures.

After the first time I tasted arancini  (risotto balls), I quickly came to adore their mix of crunchy/creamy textures, the Italian seasonings and that you can totally make risotto even better by rolling it in breading and frying it!


What's even better about risotto balls is that once you've conquered making risotto at home (which really is totally doable) you're like one step away from making risotto balls from your leftovers.

And if you make risotto like my sweet husband (for the masses) then you will certainly have leftovers.

Here's how you make them:
1. Use leftover risotto that has been refrigerated for at least overnight. Get your hands a little wet and roll a few tablespoons of the risotto into a ball shape.
2. Mix breadcrumbs (panko, Italian breadcrumbs or even corn chips) in a shallow bowl with some salt and pepper and any other spices or herbs you like.
3. Roll the risotto balls in the breadcrumb mixture until coated on all sides and pan fry in a skillet over medium heat with about 1/4-inch of vegetable or olive oil until browned and crispy.
4. Let the cooked risotto balls dry and cool on a paper towel then enjoy with a dipping sauce or pesto.