What’s more awesome than risotto with a side of asparagus cooked to perfection by your loving spouse? That same risotto the next day when it’s been mixed with cheese, breaded and deep fried. Crispy, golden patties of deliciousness. That’s what we’ve got for you this week. Hope you like it, we sure did. xoxo
• Leftover Risotto Arancini •
Take leftover risotto, mix it with shredded mozzarella, about 1 part cheese to 3 parts risotto. Form into patties about 3/4″ thick by 2″ in diameter. Refrigerate until the patties are somewhat firm, an hour or overnight. Dip each patty in flour, then egg, then breadcrumbs and set aside. Heat a half inch to an inch of neutral flavored oil (peanut, safflower etc) in a pan and fry the patties on one side until golden, flip and fry until the other side is golden. Drain on paper towels and enjoy.
