Cooking with Leftovers – Arancini Di Riso – Rice Oranges, Deep Fried Rice Balls.

Either prepare the long-grain rice or the leftover risotto from the previous day. Boil the long grain rice with half of the clear soup and cook it like a risotto until the liquid has evaporated. Melt the saffron with the remaining clear soup and add. Simmer until “al dente”. Mix the butter and parmesan into the hot long grain rice, cool a little and fold in the egg. Chop the onion and the pork. Sauté both in oil until colorless and add the peas and finely chopped tomatoes. Season with pepper & salt and paradeis pulp and stir-fry until juicy but not runny.

Cut the cheese into small cubes. Place some rice mixture on moistened hand and press flat. Place some cheese and meat filling on top and cover with a tiny bit of long grain rice. Shape into even balls the size of almonds.

Mix the egg and turn the balls in it. Now roll them in breadcrumbs on the other side.

Heat the oil and bake the balls for about 3 minutes until golden.

If necessary, decorate with bay leaves.

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