I made the Sausage Risotto with Balsamic-Roasted Shallots from the Back Pocket Pasta cookbook. First, let me say that it is INSANELY good. But it makes a pretty large portion, so I had quite a bit leftover even though my boyfriend went to town on it. So I made Arancini (Italian rice balls). I wouldn’t have thought you could make this crazy good risotto any better, but turning it into fried balls stuffed with cheese did the trick.

Guessipe

• 4 cups leftover risotto, refrigerated overnight
• 1 cup shredded mozzarella
• 1/2 cup flour
• 2 eggs, beaten
• 2 cups seasoned breadcrumbs (I used these fried caper crumbs, but you can use whatever seasoned breadcrumbs you want)
• vegetable oil for frying

Use a spring-loaded ice cream scoop to make balls with the risotto. Use your thumb to push an opening into the risotto ball, fill with mozzarella, then press the risotto back into a closed ball.

Place the filled risotto balls onto a parchment-lined tray and put in the freezer for 30 minutes.

Coat each risotto ball in flour, then egg, then breadcrumbs.

Over medium heat, heat enough oil to half submerge the risotto balls. Fry until the bottom half is golden brown, then flip over and fry until the other half is golden.

Remove the fried risotto balls to a paper towel-lined plate.