Two Meals in One: Arborio Rice, Perfect for Risotto & Arancini

-Risotto is a dish that can be prepared in a matter of minutes. Although it is possible to make risotto fresh every time you want it, leftovers can be transformed into a special dinner. The question is: what to do with leftover creamy risotto?

It doesn’t reheat well, no matter how delicious it may be freshly prepared. The rescue comes with arancini, Italian fried rice balls that are crispy on the outside but creamy inside.

Arancini are a Sicilian dish that originated around 10th century. However, they have grown to be so beloved today that it is now called the “Arancini.” “arancini”This was added to the Merriam Webster dictionary recently.

Arancini are delicious and can be prepared in a variety of sizes to be served as an appetizer or main dish.

This arancini recipe is from RiceSelect Arborio. It is the #1-selling Arborio in America.

Arancini

* 1 tablespoon olive oil

* 1 small onion, finely chopped

* 2 clove garlic, crushed

* 1 cup uncooked RiceSelect Arborio rice

* 3 cups heated chicken stock

* 2 ounces finely chopped prosciutto or ham

* Salt and pepper to taste

* 1/2 cup grated Parmesan cheese

* 1 egg, beaten

* 1 egg

* 1 tablespoon milk

* 4 ounces mozzarella cheese, cut into 3/4 inch cubes

* 1/2 cup all-purpose flour

* 1 cup seasoned panko (or bread crumbs)

* Vegetable oil for deep frying

Place the olive oil in large saucepan on medium heat. Stir in the garlic and onion. Cook on medium heat until softened but not browned.

Stir rice into the saucepan. Cook stirring for 2 minutes. Add the? Stir in the? Continue adding stock 1/2 cup at a time, stirring & cooking until all the stock has been absorbed. Mix in the prosciutto. Season with salt, pepper and freshly ground black pepper. Stir in Parmesan cheese. Transfer the risotto into a bowl and let cool. If time permits, chill in the refrigerator for at least an hour.

Stir 1 beaten egg into risotto. Mix remaining milk and egg in a small bowl. 2. Roll out 2 tablespoons of risotto in a ball. Put a piece mozzarella cheese in the center. Roll it to close. Lightly coat with flour. Dip into the egg mixture. Roll in Panko to coat. Refrigerate for 10 minutes (or overnight).

Fry the rice balls in small batches in oil until golden brown. Drain on paper towels. Serve with warm marinara sauce

You can find more information about this and other mouthwatering recipes at www.my-recipes.com www.riceselect.com.