As usual I made enough dinner yesterday to feed at least 3 people dinner or 4 people a decent size starter! Seeing as himself is halfway across the world working there was sufficient leftovers to do for today (which may or may not have been intentional!).
But who would want the same dinner 2 days in a row? Life is far too short. So leftover risotto can only mean arancini. Crispy on the outside and gooey deliciousness on the inside. Say no more.
All you need do is wet your hands and roll that leftover risotto into balls about the size of a walnut. This should be a fuss free arrangement, it is leftovers after all so no need to be too pernickety.
Get yourself some flour, a beaten egg and some panko breadcrumbs (all in separate bowls). Roll in flour, then egg and finally panko. Fry those babies until golden brown.
Traditionally arancini are stuffed with mozzarella. I have skipped this step as the risotto I made yesterday was rich enough for me. Should you wish to have a even gooier centre, grab a small piece of mozzarella and push it into the middle of the risotto balls as you are rolling them, continue as above with flour, egg & breadcrumbs.