Known as Supplì al Telefono in Rome and Arancini everywhere else, this is a great dish to use up leftover risotto. Use whatever risotto you have on-hand!
Arancini means "little oranges", referring to their shape and appearance versus any ingredients. They are a simple and great way to use up leftovers. I had some Treasures of the Sea Risotto in the fridge that was perfect for this recipe. Next time you whip up a batch of risotto, save a serving for arancini!
Ingredients
makes 12
Arancini
4 to 5 cups leftover risotto, chilled
12 ciliegie (fresh mozzarella is traditional)
1 cup flour
2 eggs, beaten
1 1/2 cup panko bread crumbs, or traditional breadcrumbs
Also needed: baking sheet, parchment paper or silicone mat
Sauce
2 cups passata di pomodoro or tomato sauce
1 Tablespoon dried basil
2 teaspoons dried oregano
3 to 4 cloves, peeled and minced
freshly ground salt
freshly ground pepper
Procedure
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
Take a handful of cold risotto and flatten slightly. Press one cheese cube into the center. Cover the cheese with more rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps.
Coat the ball with beaten eggs and, finally, roll the ball in the bread crumbs. Place the coated ball onto the prepared baking sheet. Repeat with the remaining risotto until all of the risotto has been used.
Bake for 22 to 24 minutes or until golden brown and crisp to the touch. While they are baking, make the sauce.
Sauce
Place the passata di pomodoro, basil, oregano, and garlic in a small sauce pan. Bring to a simmer and reduce till slightly thickened. Season to taste with salt and pepper.
To serve, spoon some sauce onto a plate. Place the arancini on the sauce and serve immediately.
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