Leftover risotto is good, but you know what’s better? Leftover risotto formed into little balls, stuffed with mozzarella cheese, rolled in panko crumbs, and baked into a crispy, melty treat. It’s so easy to give these leftovers a delicious makeover.
Ingredients: leftover risotto, mozzarella cheese (cubed), panko bread crumbs, fork beaten egg, olive oil spray
- Take a small bunch of risotto in your clean hands, put a cube of mozzarella in the center, and form into a golf ball shape.
- Brush fork beaten egg on the risotto ball (or dip in egg) and roll in crispy panko (Japanese bread crumbs). Spray lightly with olive oil.
- Bake in the oven at 400 degrees for 20-30 minutes, until golden brown.
- Enjoy plain or with a side of marinara sauce.
These aren’t healthy – but they’re delicious and you could serve them as an appetizer before a healthy meal or a side dish – perfect for little kid hands. Arancini are not an every day food, so enjoy them as part of a healthy balanced diet.
|Take risotto and cubes of mozzarella cheese|
|Fit a cube of mozzarella into the risotto, cover with more rice and shape into a golf ball|
|Cover the risotto with egg|
|Roll in panko crumbs|
|Bake until melty and crispy|
|Enjoy a yummy forkful|