So… yes, this is still what to do with your leftover risotto. This was indeed quite awhile ago, but risotto is an all-year round delicious delight. And arancini, oh arancini I love you. Usually this is a simple “fried rice ball” stuffed with mozzarella or something along those lines. I’ve done them slightly different, in that I’ve rolled them in rice flour instead of white flour, and decided not to stuff them. I also made them a “little” healthier by not deep frying them, but rather heating up a few tablespoons of oil only.
Heat a skillet with enough olive oil to cover the bottom of the pan plus a centimeter or 2. Take a tablespoon of risotto and roll it into a ball in your hands. Drop 1 ball at a time into a bowl of white rice flour. Roll it around until it’s completely dredged in flour.
Once it’s completely floured, and the oil is hot hot but not smoking, drop a few of the floured risotto balls into the oil. Since I did not fully fry them, I had to turn them over so that each side got browned. Let it sit on each side for 2-4 minutes (over medium heat) before attempting to flip them, so they can brown and not stick to the pot.
I also experimented with rolling these balls in egg first and THEN the flour. This worked well. I liked the flavor without the egg, but for the ease of flipping and browning, the egg made it easier. To do this, whisk 1 egg in a bowl. Drop risotto ball into egg, swish around, then drop into rice flour. Then finally add it to the oil as well.
Top with your favorite tomato sauce. This is just a few tablespoons from 1 of the basic tomato sauce jars in my freezer.