Arancini di Riso: RICE BALLS

 I have been wanting to make them for a while. I first saw them in one of Giada's cookbooks and I first ate them at a Mets game. If you're going to pay a million dollars for a hot dog, might as well upgrade. You won't be disappointed. 

Risotto is one of my standby dinners. I find it easy and therapeutic to make. I will always be grateful to Michael Chiarello's show on PBS for that one. I was a kid, but I sucked that information right in. Risotto balls always seemed a bit of a challenge for me because they have to be fried. Anytime a recipe asks me to have about three inches of oil and check the temperature I start to freak out. I wish I wasn't such a goddamn baby sometimes because this recipe was incredibly easy. 

Leftover risotto, a couple of eggs, bread crumbs, parmesan cheese, stuff cubes of mozarella inside the balls, coat them in more bread crumbs. Fry. Voila. 

It is fair to say that I fell in love.