For the next series of "Meatless Mondays", prepare for yourself an extra large batch of risotto, with every intention of transforming the leftovers into crispy, creamy arancini.
Roll just the balls of risotto, refrigerate them, and then bread and pan-fry the number you desire right before serving. While this recipe may be free of meat, there's not a bite about it that tastes like sacrifice. Enjoy some arancini every single Monday ahead.
1. Slice your slab of mozzarella in 1/2-inch cubes.
2. Form your prepared risotto into golf ball-sized balls. Press the cubes of mozzarella into the middle of the balls and roll the risotto again until the mozzarella is covered.
3. Into a large pan, pour your oil until the pan is half full; bring to medium-high heat.
4. Create your breading stations: flour in the first bowl, whisked eggs in the next, and panko in the third.
5. Dredge your risotto balls first in the flour, then the eggs, and next into the breadcrumbs; place in the oil.
6. Cook the risotto balls in small batches, only a few at a time. (When you add something room temperature or cold to hot oil it will lower the temperature. So, if you add too many balls to the oil nothing will get crispy.) Turn each ball several times so that every side crisps.
7. Once each risotto ball is golden brown and crispy, remove and let rest on a paper towel. Serve warm on a bed of Aunt Norma's Sauce
Tips + Tricks
**If the risotto is not sticky or starchy enough (falls apart when rolling into a ball), return it to a sauté pan and add mascarpone or cream cheese to help bind it together. Lay it on a sheet tray and let it cool again before rolling into balls.
**If the risotto is too creamy, do your best to roll and stuff it with mozzarella. Place the balls on a cookie sheet and then into the freezer for 30 minutes to harden before breading. Roll again into a ball shape once they stiffen.