Baked Leftover Risotto Cheesy Rice Balls Arancini Recipes

BAKED LEFTOVER RISOTTO CHEESY RICE BALLS (ARANCINI)

Steps:

• Preheat to oven to 425F and line a baking sheet with parchment paper
• Make up your breadcrumb mixture by mixing the breadcrumbs with the oregano, parsley, smoked paprika, salt and pepper
• Set up a little 'dipping station'. Have 3 medium bowls, fill one bowl with the whole wheat flour, one bowl with the beaten eggs and the remaining bowl with the breadcrumb mixture
• Take one heaped tablespoon of risotto, and roll it into a ball. Take one piece of the cubed mozzarella and push it into the rice ball. Fix it back into a round shape and continue with the rest of the risotto
• Take each ball, roll in the flour, shake off excess, roll in the egg, and then in the breadcrumb mixture. Place on the pre-prepared baking tray, and continue will all the rice balls
• Bake for about 10-15 minutes, when the breadcrumbs are nice and crunchy on the outside, and the cheese is all melted and gooey on the inside
• Serve with some marinara and enjoy. To freeze see notes below.

BAKED ARANCINI RECIPE

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
• Place flour in a shallow bowl, beaten eggs in a separate shallow bowl, and bread crumbs and Asiago cheese in a third shallow bowl.
• Scoop risotto and roll rice into a 1-inch sized balls. Insert a cheese cube inside the ball, making sure to completely cover the cheese.
• Roll risotto balls in flour, then dip into the eggs, shaking off any excess. Roll balls in the bread crumb mixture then place on the prepared baking sheet. Repeat with remaining balls.
• Bake risotto balls for 25 minutes or until golden brown.
• Serve warm with marinara sauce.

ARANCINI DI RISO

Steps:

• Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
• Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
• Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.