Wednesday, June 29, 2016


Part 2.....

So I finally got around to getting the pictures off my old phone!

This will probably be my shortest post, because if you have leftover risotto turning it into arancini is a really simple process.  What you end up with is a classic Sicilian street food.

Here is what you need to do...

Take the cold risotto and scoop it out into balls

Grab 2 the first beat up a few eggs and in the second add some bread crumbs

Next, roll the risotto balls in the egg, then roll in the bread crumbs

Put them in the fridge for about 30 minutes to cool

While they are cooling heat up some oil...either in a dutch oven or a deep fryer to 375.

Drop the risotto balls into the hot oil and fry until golden brown

Place on a paper towel and sprinkle with salt

Now all that's left to do is eat them!

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