Final Thursday I shared my Lemony Asparagus Risotto recipe with you and I promised that there was a component two coming quickly. Effectively, guess what? It’s time for Lemony Asparagus Risotto Half 2: The Reckoning. (That sounds extra ominous and vaguely threatening than scrumptious, huh?)
Each risotto recipe I’ve ever made yielded a number of risotto. So much. Because it’s simply my husband and me in our family, which means there’s at all times leftovers. However leftover risotto is sort of an abomination. It’s by no means as creamy as the primary day you make it and it’s simply sort of off and disappointing and even a bit bit miserable. So right here’s what you could do when you will have leftover risotto: you could make baked arancini.
Historically, arancini is fried in a skillet or deep-fryer. However risotto is a bit on the heavy facet, so including much more fats from frying isn’t the very best concept. Arancini is usually filled with cheese too, however I’ve omitted this as effectively. That doesn’t imply this baked arancini is wholesome, but it surely’s a bit extra virtuous than its deep-fried, cheese-stuffed counterpart. Completed appropriately, baked arancini has the identical crunchy exterior and creamy inside because the fried selection, with out the greasiness.
The great thing about this recipe is you could make it with any leftover risotto you will have readily available. You’ll be able to kind the arancini into smaller balls and serve them as an appetizer or use them as an entree or facet dish. Arancini is flexible like that! I wish to serve mine with marinara sauce, however final week How To Ice A Cake one-upped me by posting recipes for Arancini Salad and Arancini Grilled Cheese—see what I imply about arancini’s versatility?
So subsequent time you will have leftover risotto, for the love of all issues holy, don’t microwave it and eat it as is. Make this simple baked arancini as an alternative.
Straightforward Baked Arancini
Prep Time: 20 minutes
Prepare dinner Time: 25 minutes
Whole Time: 45 minutes
Yield: 12 arancini
half of cup all-purpose flour
1 cup panko or breadcrumbs (personally, I desire panko, even when it’s not likely genuine)
olive oil cooking spray or mister
three cup leftover risotto
1 egg, crushed in a small bowl
marinara sauce, for serving
Preheat oven to 425°F. Put flour and panko onto two plates and spray a rimmed baking sheet with olive oil.
Roll risotto into 1/four cup-sized balls. Coat with flour, then egg, and roll in panko till fully coated.
Switch arancini to baking sheet and spray with extra olive oil, being positive to coat all sides as greatest as you may. Bake for 25 minutes, or till golden and heated by means of.
Serve with heat marinara sauce.
Kiersten is the founder and editor of Oh My Veggies.