I’ve considered doing these for entertaining purposes on a couple of occasions (they sound fun!) but the idea of rolling! flouring! crumbing! deep frying! just seems like too much effort. However when I found myself on Friday night with leftover risotto*, and people coming over Saturday, I started thinking of ways to feed my guest’s my leftover dinner – surely there’s some way to make these without deep frying!
And, of course, there is. A quick google search led me to come across this page, where arancini are pan fried after being coated in flour (so no breadcrumbing either). I took this as my model, got myself some provolone dolce (in absence of good mozzarella), and set up a workstation that produce a dozen odd arancini ready for frying in 5-10 minutes. Easy peasy!
Now, I don’t know how traditional these are – nor did they stay very round. I suspect the bread crumbing and deep frying are needed for that. But they were delicious, particularly hot from the pan – and the perfect excuse to make double quantities of risotto from now on.
*A fairly simple, but delicious butternut pumpkin risotto using onion, garlic, chicken stock and parmesan. And rice.