Leftovers don't have to be boring, you guys.
Raise your hand if you’ve ever eaten risotto.
Now raise your hand if you’ve ever been stumped by what to do with cold, leftover risotto.
Now read my thoughts on turning cold, (kinda lumpy, kinda gummy) leftover risotto into delicious arancini…or for you non-Italians: RICE BALLS.
Risotto is basically my favorite thing to cook. I love it because it can be anything you want: savory, sweet, spicy, vegetarian, vegan…you name it! While it’s a simple dish to cook, it has to be watched and nurtured. There’s something really appealing to me about serving a dish so filled with love and care…but it only takes 30 minutes to make and, since you need a bit of it for your risotto, the chilled wine is already sitting right there on the counter, so sip away…preferably with friends who talk to you while you diligently stir for 20 minutes. Arancini is my second favorite thing to cook…because who doesn’t love a cheesy, fried ball of rice?
First, I’m going to share my fool-proof, easy as pie Lemon Thyme Risotto recipe with you, since all great leftovers start with a great meal. Here’s what you need:
1 cup of Arborio Rice
1/2 white onion (or sweet onion, or yellow onion, or whatever onion you prefer)
2-3 cloves of fresh garlic
5 sprigs of fresh thyme
2 tablespoons of olive oil
3-4 cups of chicken stock (veggie stock can be used for a vegetarian version)
1/4 cup of white wine (I use Sauvignon Blanc)
The juice and zest of 1/2 lemon
1/4 cup freshly grated parmesan cheese
DO YOUR PREP! Finely chop 1/2 of a white onion and 2-3 garlic cloves (depending on how much you love garlic), zest and juice your lemon and grate your parmesan
Heat 2 tablespoons of olive oil in a pan on medium heat
Add onion, garlic and thyme to the pan and sautee until onions start to become translucent
Set your timer to 20 minutes and add arborio rice. Sautee briefly until well-mixed with the onions, garlic and herbs
Add white wine and continue to cook on medium heat until the wine is dissolved
Add lemon juice and zest
Begin adding chicken stock 1/2 cup at a time, allowing most of the stock to be absorbed before adding more. Repeat this for 20 minutes (or until rice is cooked).
Remove from heat, remove thyme sprigs, add parmesan, mix well and VOILA! You’ve got risotto!
Once you’ve enjoyed this delicious risotto and packed up the leftovers, wait a couple of days and then do this:
Form cold, leftover risotto into balls
Roll your rice balls in seasoned bread crumbs and put them in the refrigerator to set up for for about 30 minutes
At this point, you should begin referring to your rice balls as Arancini, because you are channeling your inner Nonna (Italian for Grandma)
Preheat a saucepan filled with about 2 inches of oil (I use Canola oil) to 375 degrees
Fry your arancini until golden brown and crispy (about 3-4 minutes)
Drain excess oil on a paper towel
Allow your arancini to cool, sprinkle with a little more fresh parmesan cheese and ENJOY! Sometimes I like to dip them in tomato sauce, although they’re delicious on their own or with a bit of basil pesto, as well.
Thank me in the comments below
In all seriousness, though…thank YOU for reading!
