Arancini from risotto with cheese
I like when one dish is prepared from the remnants of another one. A kind of evolution that helps not to throw away the remaining dish. Moreover, if the second dish is not less tasty than the first. To such recipes aranchini can be attributed.
Aranchini (Italian arancini – "small oranges") – a dish of Sicilian cuisine. It is fried or in some cases baked rice balls of a diameter of 8-10 cm, usually stuffed with meat, sometimes together with mozzarella, tomato sauce and green peas. Before cooking, as a rule, they are fall off in breadcrumbs. They can have both a round and conical shape.
You know, I did not really like dishes prepared in oil before. But it turned out, I just did not know how to cook them properly. What is the first thing that arises in the head with the phrase "fry in oil"? Immediately you think that it will be fat. Forget it! The whole secret is – well dry in a paper towel and fry fast. But about this is below.
Aranchini is a very good dish. And I liked that it is good when hot, and also after a couple of hours. These balls can be done in advance and you can take them to a picnic, to a sports game, to go camping or to a beach party. I assure you, the guests will be satisfied.
The balls are crispy from the outside, nourishing, thanks to the risotto, inside soft and stretching cheese. Oh, this is bliss!