If you're wondering what to do with the rest of last night's risotto, then you're in luck. I found a simple recipe for a deep fried treat called arancini, aka fried risotto balls. They can be easily whipped up using the leftovers and a few extra ingredients. The risotto is wrapped around hunks of cheese or sausage, and then breaded and deep fried. I never said they were good for you, but man are they delicious! To get the recipe, read more


Risotto Balls
From Crash My Kitchen on Food Network Canada

2 cups leftover risotto
2 tbsp of fresh corn
2 tbsp of red peppers, diced
pinch of dried chillies
salt and pepper to taste
2 cups bread crumbs
2 cup egg wash
2 cup all purpose flour
2 oz Italian sausage, cooked and cooled and cut into ½ inch pieces
4 balls of cherry bocconcini cheese
Vegetable oil for frying

  1. Mix corn and peppers into the leftover risotto. Season with salt and pepper.
  2. Dip the boccocini cheese in flour and form the rice around the cheese to shape into a one inch ball.
  3. Do the same with the cooked sausage.
  4. Bread the risotto balls by dipping in flour then egg wash then the bread crumbs.
  5. Deep fry in preheated vegetable oil and cook until golden brown.
  6. Remove and drain on paper towel.