Arancini AKA Rice Balls

    Last nights bacon and asparagus risotto turn into tonight's arancini, translated from Italian it means little oranges. Whenever I make risotto or rice I always make extra so I can enjoy these little crunchy and creamy treats. There is no "recipe" per say but a technique. All you have to do is add an egg, some bread crumbs to bind up the rice so you can roll it into slightly firm balls. If you have plain rice you can add anything you like as long as its not too moist, cheese and pepperoni is really good stuffed into the center like a little surprise, I always add some fresh parsley for brightness. You can even make these with boxed rice or left over rice from your Chinese take out, again the possibilities are endless.... Tonight I added some grated mozzarella to my risotto because it was what I had on hand in the fridge, once your rice mixture is the right consistency roll into small balls about the size of a ping pong ball, roll the balls into breadcrumbs and shallow fry on all sides until golden brown. They are a perfect little snack anytime of the day at room temperature. I love to make these and I make them often!!