Arancini

Leftover rice has never tasted better. Arancini are Italian rice balls that are crisp on the outside with a creamy, cheesy center. Coated in breadcrumbs and fried, they are a delicious snack served with marinara or as an antipasto. We love serving these with a simple salad. They are made many different ways (often starting with risotto) and with all sorts of different fillings but we make them with just plain old rice and keep the filling super simple. This recipe can be a jumping off point. Feel free to add chopped prosciutto, salami, pistachios, peas, ground beef or sausage. . . . Arancini . . . 2 cups cooked and cooled rice (I simply use Uncle Bens) 2 cups whole milk Ricotta 1 cup grated Parmesan 1/2 lb block mozzarella cut into tiny cubes 1 tsp salt 1 tsp pepper 1/4 tsp chili flakes 1 tbls fresh thyme leaves 1 cup flour (seasoned with salt and pepper) 4 eggs beaten 3 cups plain or seasoned breadcrumbs Vegetable oil   In a large bowl combine the rice, Parmesan, ricotta, mozzarella, salt, pepper, chili flakes, thyme and mix until all well incorporated. Form them into golf size balls and set aside. Prepare the dredging station with 3 bowls. Add the seasoned flour into one bowl. The beaten eggs in another and the breadcrumbs in the third. Roll the rice balls into the flour first, then the eggs and then the breadcrumbs. Put them on a baking sheet and then refrigerate for at least 30 minutes (or up to overnight) for them to set up. When you are ready to cook them, heat the oil at least one inch of oil, in a heavy bottomed pot. You want to make sure the oil isn’t to hot otherwise the balls will brown to quickly before the inside has had a chance to melt sufficiently. Fry each rice ball until golden and let drain on paper towels. Sprinkle with Parmesan and serve with marinara. . . . .

Unbalanced

% Daily Values based on a 2,000 calorie diet