Have you ever opened the fridge and had no idea what to cook? Maybe out of many ingredients, needing to do the grocery, preparing dinner becomes a daunting task! Here’s a tip if you find yourself with leftover risotto as happened to me! For the series nothing goes to waste, here is an incredibly tasty way to surprise friends and family! I could have also called these baked rice balls improvised arancini, because one evening it was just like that! The situation was critical: the fridge was almost empty, just one egg and some grated pecorino. I whipped up something with what I had, almost unaware of the extraordinarily good outcome I would achieve! With a few simple steps, you’ll have prepared a smart, quick, and tasty recipe! It reminded me of the good times, when walking down the main street of Catania, my husband and I would stop at one of our favorite bars and binge on hot arancini! My version is naturally baked, so healthier, but no less delicious for that. Inside, a risotto with artichokes and peas, flavored with good grated pecorino, then coated in egg and finally breadcrumbed! A delight! They are great as finger food appetizers or even as a vegetarian main course to accompany with fresh salad. Made once, you’ll make them forever!
All “vegetarian” recipes are free of meat and/or fish… (N.B. there may be the use of other animal protein-based foods, such as eggs and cheese).
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 15 rice balls
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients:
- 1 cup Risotto with artichokes and peas (or other leftover risotto)
- 1 oz Pecorino (grated)
- 1 Egg
- to taste Breadcrumbs
- to taste Herbs
- 1 drizzle Extra virgin olive oil
- 2 pinches Salt
- to taste Pepper
Preparation:
Take the leftover risotto from the fridge and sprinkle it with grated pecorino (fig. 1).
Mix well and with slightly damp hands, take a heaping tablespoon and form a ball slightly larger than a walnut (fig. 2).
Pass it in beaten egg with a pinch of salt (fig. 3).
Then roll it in breadcrumbs flavored with a mix of herbs and another pinch of salt (fig. 4).
Place the rice balls in a baking tray lined with parchment paper and drizzle the surface with oil (fig. 5).
Put in a preheated oven at 356°F for 20 minutes, then turn them and let them brown for another 10 minutes.
Remove from the oven and let cool slightly. Serve them still warm.
And voilà… your baked rice balls are ready to be enjoyed!
Bon Appétit from Fefe’s kitchen!
