Recipe: Arancini with Lemon Risotto


This lovely dish does not require lemon risotto. Use whatever leftover risotto you have. In fact, with another flavor feel free to include a little square of Mozzarella cheese in the center. It gets lost in the lemon risotto, especially with the addition of pork, so I skipped the extra calories.  Simply use your pinky to put a little hole in the rice ball, place the cheese inside and then cover it up. Bread and fry as instructed. Cheers.

2 cups canola oil for frying

1/2 cup flour

1 egg, lightly beaten

1/2 teaspoon vegetable oil

3/4 cup dried bread crumbs

1/2 teaspoon salt

pinch of black pepper

About 1 1/2 cups of leftover lemon risotto

1 egg yolk

2 tablespoons milk

diced leftover pork (or chicken or shrimp) about 1/4 cup

1 tablespoon chopped fresh parsley

Heat canola oil in a large dutch oven to about 350F. Meanwhile, set up three shallow bowls. Put flour in the first one, the beaten egg with 1/2 tablespoon of oil in the second, and bread crumbs in the third. Add a pinch of salt a pepper to each bowl. Set aside.

Meanwhile, in a medium sized bowl combine risotto, meat, egg yolk, milk, and herbs if desired. Form small circles, about the size of a golf ball. (If inserting cheese, push pinky into center, add a small square of mozzarella, and cover.)

To Bread the Rice Balls.

It is preferable to keep one hand “dry” and one hand “wet” when breading in this method. Otherwise you end up with more coating on your hands than on the rice balls. (It won’t be perfect, just do your best.)

So, with the dry hand, dredge the rice ball in the flour. Place in egg wash. With the wet hand, coat the ball in the egg wash. Place in the bread crumbs. With the dry hand, coat the ball in bread crumbs. Set on a platter. Repeat until done. You can do this ahead of time and place the coated balls in the refrigerator until ready to fry.

When the oil is ready, place the rice balls into the pot. Stir to prevent from sticking. Fry until cook through and golden brown, about 4-5 minutes. Place on a sheet pan covered with a grill or a platter with paper towels. Serve with a salad and a lovely dry Rose.