Arancini di Riso means “little orange rice balls”—orange, because the risotto was traditionally made with saffron (the version called Risotto Milanese), which gives the rice an orange tint. This recipe is one of the many brilliant ways that Italians have for using up leftovers.

　　

Ingredients

makes about 20

　　2 cups Basic Risotto (page 128), cooled

　　1 1/2 cups dried Italian-style bread crumbs

　　1/2 cup freshly grated Parmesan cheese

　　2 large eggs, beaten to blend

　　2 ounces mozzarella cheese, cut into 1/2-inch cubes

　　Vegetable oil (for deep-frying)

　　

Step 1

In a large bowl, stir the risotto, 1/2 cup of the bread crumbs, the Parmesan cheese, and the eggs to combine. In a medium bowl, place the remaining cup of bread crumbs. Using about 2 tablespoons of the risotto mixture for each cube of mozzarella cheese, form the risotto mixture around the cheese cubes to enclose completely and form into 1 3/4-inch-diameter balls. Roll the balls in the remaining bread crumbs to coat.

　　

Step 2

In a large, heavy saucepan, add enough oil to reach a depth of 3 inches and heat over a medium flame to 350 degrees F. Working in batches, add the rice balls and cook until brown and heated through, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Let rest for 2 minutes. Serve hot.

　　Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.