I have to confess to you. I was very, very nervous to make these arancini. Basically, anytime a dish requires frying, I get a little nervous. It’s a method I’m not 100% comfortable with, and really, the internal guilt of eating something fried settles in when I am making it myself. BUT, these arancini were totally worth overcoming my fear for. This recipe calls for left over risotto!
If you recall, last week I shared a recipe for my 25 minute mushroom risotto, which makes a great dish for arancini! I took the leftovers from that risotto to make these little balls of utter perfection. You can make them ahead, too, and just reheat to serve!