Sunday, October 13, 2013

Arancini di Riso with Egg for Breakfast

When life gives you leftover risotto, the Italians have got ya' covered. Arancini is a dish from Northern Italy whereby the buttery and already-indulgent rice dish is rolled, often stuffed, coated in breadcrumbs and fried again. It translates to "little oranges of rice" referring to the shape. Granted, I didn't coat these ones, because it would have required a much greater quantity of oil for frying versus pan sauteing. This is also why they are slightly flattened and not ball-shaped. They were stuffed with Crotonese cheese - a sharp Italian sheep/goat's milk that stood up well to the rich autumn, pumpkin flavor of the leftover risotto. Green onions and fresh grape tomatoes from the garden cut the richness, and a runny farm egg made this a nice treat for breakfast.

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