Here’s a really beautiful appetizer, arancini ( risotto balls ) and they were made with leftover risotto for last night’s dinner.  If you have never tried arancini you will be in for a nice crunchy and creamy delight, bursting with flavor.  These are very simple to make and they are absolutely gorgeous, especially when accompanied by this rich, sweet and tangy sun-dried tomato pesto. I would like to add as well , whether or not if you decide to deep fry them as tradition has it or bake them, the magic is in the flavor, so get creative.  Think about possibly trying these flavors as well, such as butternut squash, wild mushroom, saffron and even lobster risotto would make a wildly delicious arancini.

So don’t throw out that leftover risotto give it new life with these savory little bites of deliciousness.

Ingredients:

3 cups cooked risotto

1 cup vegetable oil

2 eggs, lightly beaten

1 cup Italian seasoned fine dry bread crumbs

Sundried Tomato Pesto:

2 cups sun dried tomatoes, drained, if packed in oil

1 cup of freshly grated Parmesan cheese

1/4 cup http://www.purechilean.com extra virgin olive oil

1/4 cup packed fresh basil leaves

2 garlic cloves, crushed under a knife and peeled

Directions:

1. Using lightly greased or wet hands, shape leftover risotto into 1-inch balls. Return balls to the baking pan. Cover and chill about 2 hours or until balls are completely chilled. Chilling the risotto balls are very important because they allow the balls to keep their sharpe, so they don’t fall apart during the frying and baking process.

2. In a large skillet, heat 1 cup oil over medium-high heat. Roll rice balls in beaten eggs, then in bread crumbs to coat.

3. Cook rice balls, one-fourth at a time,  to ensure the oil stays hot, for 2 to 3 minutes or until golden brown, carefully turning once. Using a slotted spoon, remove rice balls and drain on paper towels. Keep warm in a 200 degrees F oven while cooking the remaining rice balls. Once all the balls cooked plate them with a side of sun dried tomato pesto and good helping of extra virgin olive oil.  ALTERNATIVE: You can bake these balls as well, heat the oven to 425 degree F and place the balls on to a parchment paper lined cookie sheet. The will bake about 25 minutes, or until golden brown. 

Sun dried tomato pesto:

Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. This pesto will keep in the fridge inside an airtight container up to one month.