I was reminded of an Italian street food that can be found in almost every bakery and store front as you walk through the various villages and towns.
Arancini is made from leftover risotto and whatever cheese or cured meats you might also have on hand.
The risotto is mixed with the other ingredients, formed into a ball and fried. Sometimes marinara is mixed in to make arancini rosso.
The balls have a crunchy exterior and a creamy interior that melts in your mouth.
To see a demonstration of this recipe go to tylerpaper.com/sec
FRESH Ideas with Christine Gardner can be seen each Tuesday at 5 p.m. on CBS19.
Arancini Risotto Balls
1 cup arborio rice
2 tablespoons olive oil
1/4 cup white wine
2 cups chicken broth, heated
1 cup grated parmesan cheese, divided
2 tablespoons fresh basil, chopped
1/2 cup Italian salami, chopped
1/2 pound fresh mozzarella, cut into cubes
2 cups flour
2 cups panko bread crumbs
Canola oil, for frying
Heat olive oil in a saucepan. Add the rice and stir to coat. Pour in the wine and let reduce. Add 1/2 cup of the broth and stir into the rice until it is absorbed. Continue to add broth to rice in 1/2 amounts and stir constantly until all of the broth is absorbed into the rice. Stir in 1/2 cup of the parmesan and set aside to cool. Can be made a day in advance. Place the risotto in a large bowl. Add the salami, remaining parmesan, egg and basil and stir to combine. Begin forming the mixture into 1 1/2 inch balls placing a cube of mozzarella in the middle of each ball. In three separate bowls place the flour, eggs and bread crumbs. In a saucepan heat the oil to 325 degrees. Roll each ball in the flour, then the eggs and finally the bread crumbs. Place the ball in the fryer and fry until golden brown. Repeat with the remaining balls.