Known as arancini, or "little oranges," in Italian, these little balls, with their surprise melted cheese filling, are an excellent way to turn leftover risotto into a delectable hors d'oeuvre. They're so good, you might be inspired to make a batch of risotto just to enjoy in this form.

　　

Ingredients

Makes 8 appetizer servings

　　3 cups leftover cooked risotto

　　1/2 cup grated Parmesan

　　2 Tbsp heavy cream

　　2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil

　　1 large egg yolk

　　Salt and freshly ground pepper

　　5 oz mozzarella or Fontina cheese

　　All-purpose flour for dredging

　　Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water

　　1 cup fresh white bread crumbs

　　Vegetable oil for deep-frying

　　2 cups tomato sauce

　　

Step 1

In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.

　　

Step 2

Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.

　　

Step 3

Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.

　　

Step 4

Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.

　　From Cooking at Home by The Culinary Institute of America, (C) © 2003 John Wiley & Sons, Inc.