Do you have any risotto leftover? I always make more than I need because leftover risotto is easy to turn into Arancini - deep fried risotto balls - YUM!

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These Arancini are made from the Risotto with Chicken and Asparagus.

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What you need:

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1 egg

3/4 of a cup (or more) of grated Parmesan

2 cups of breadcums

Oil for frying

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Some of your favorite tomato sauce for dipping and some more Parmesan for sprinkling.

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What you need to do:

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Mix your leftover Risotto with the egg and and grated Parmesan. Form them into bite size balls. You can use either two tea spoons or a small ice-cream scoop.

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Coat the Arancini wit breadcrumbs and set them aside until all are ready to be deep fried.

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To deep fry the Arancini balls you can use a deep fryer or a pot with a frying thermometer. Set the oil to 350F / 180C and fry the Arancini in batches for about 2 - 3 minutes. Watch the temperature. You don't want it to drop too low. The Arancini won't brown properly and will be soggy, too hot and they burn easily.

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Put the balls in a bowl with a paper towel that can absorb the excess fat.

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Dip the Arancini in your favorite tomato sauce and sprinkle with Parmesan.

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Enjoy!

Prost, friends!

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