leftover Risotto Milanese (up to 3 days old)
1 block of Melville
zest of one lemon
3 cups of breadcrumbs
1 egg, beaten
canola oil for frying
1. Prepare your ingredients: one egg beaten in a small plate or bowl, 1 c breadcrumbs on a plate with the rest nearby to replenish, one block of Melville cheese covered in lemon zest, cut into 1 inch cubes and your leftover risotto with a large spoon.
2. Scoop out one large spoon of risotto, using your hands shape it into a ball. With two fingers burrow out a hole in the middle, place a cube of Melville covered in lemon zest inside, and close the hole with risotto, adding a little more if necessary to ensure the cheese is secured inside. Roll the ball in the egg, then in the breadcrumbs. Be sure it is covered completely with breadcrumbs. Repeat until you’ve used all the risotto.
3. Fill a large pot with canola oil, just deep enough to cover the arancini, approximately 4 inches. Heat on high until you reach 350 degrees F, then lower the flame to medium/medium-high to keep the temperature stable.
4. In pairs, fry the arancini, turning regularly while in the oil so they cook evenly. Fry until crispy and browned, 1-2 minutes. Using a spider, drain and place onto a plate lined with paper towels. Check the temperature of the oil to ensure it’s still at 350 to 400 degrees F, then fry the next two. Repeat until all the arancini are fried.
Serve warm or at room temperature for aperitivo along side some extra squares of Melville covered in lemon zest with a crisp white wine.