So now that you have some "leftover" risotto, the best dish to make is some crispy arancini! Arancini is essentially crispy fried balls of rice with some oozy cheese inside. Not only is it incredibly delicious but it smells great too. It probably is best to make risotto the day before and then turn the risotto into arancini; otherwise it would take a long time to prep and eat dinner. You could also make everything in one go, but you would have to ensure that the risotto is cooled completely (lay it flat on a pan) before using.
- 2 cups risotto
- 2 large eggs (beaten)
- 1/2 cup pecorino romano (grated)
- 1 cup panko crumbs (more for rolling)
- Cubes of Provolone, mozzarella (or similar)