Arancini, or stuffed rice balls are a traditional Italian side dish made from leftover risotto. You can stuff them with fresh mozzarella, or a mixture of chopped meat, peas and cheese. Or you can do something completely different and stuff them with anything your heart desires. Maybe cheddar cheese and bacon?
Leftover, chilled rice
corn or vegetable oil
Regardless of what you stuff them with, the exact recipe is less important than the procedure itself. Basically make a batch of risotto according to package directions. Chill the rice. Add an egg to it. If you have a big batch of rice (5 cups or more) add 2 eggs. Add a sprinkling of parmesan cheese according to taste. Season with salt and pepper. Add diced fresh herbs if you like and form them into tennis sized balls. Your hands get sticky so wash them often. Balls are easier to form with wet hands.
Once the balls are formed, make an indentation and add the cheese or whatever you decide to stuff them with. Reform the balls to completely surround the stuffing. Continue until all the rice is used.
Add about 2 inches of corn or vegetable oil to a heavy saucepan. Heat until hot but not smoking.
In the meantime set up 3 small bowls; one with an egg wash; one with flour; and one with bread crumbs. Dip each ball first into the flour, then the egg wash, then the bread crumbs. Drop into the hot oil and cook until golden. Continue until all the balls are fried, removing each one onto absorbent paper towels.