Arancini di Riso

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The Arancini di Riso recipe is the whole reason we made the risotto to begin with and loved every calorie! A few nights later my husband and I were watching 'Emeril Live' when Emeril attempted this same dish with a slight breading twist which did not look as complimenting as Gida's version. No copy catting allowed!

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I actually used Rachael Ray's Cheesy Risi y Bisi risotto recipe, which I love and make all the time, then used the leftovers the next day to make these rice balls. They were delicious!! An entirely different experience than the risotto on its own. Love the fresh mozzarella inside...might also be good with a sharper cheese. I'll make these again. Thanks Giada and Rachael!

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Easy to do, wonderful texture, wonderful taste even though I substituted asparagus for peas it was wonderful.

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Mama Mea! What great rice and mozzarella balls those were!

I didn't care for the Mushroom Risotto with Peas alone, but it made a great Arancini di Riso!

Thank you for sharing that recipe with us!

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Suppli - An Italian delicacy! (aka - Fried Stuffed Risotto Balls, Rice Croquettes/Balls, Suppli di Telefono
OR 'Telephone Poles', Arancini di Risotto, Roman Fritters

This is one of my most favorite & a 'comfort' food. I, fondly remember them as "telephone poles". The melted
cheese forms strings or "wires" when you bite into them! They are wonderful by themselves OR can dip them into a tomato or marinara sauce.
It can be an appetizer, snack, side dish, or entree. In Italy, any time of the year, you can go into almost any
cafe or up to a sidewalk stand, & have these fried up fresh & have a different variation each time of the same food!

There are many ways to prepare suppli - from boiling the rice in a broth-wine sauce (with a pinch of saffron vs. tomato sauce or varying OR adding to the "filling" ingredients of the suppli. Ex. prosciutto, spicy &/OR sweet Italian sausage, panchetta, etc, etc. Don't forget U can substitute
different veggies, too.

Cheeses: Mozzarella, Provolone, Monterey Jack, Pepper Jack, & Cheddar all work well, too! - for that 'surprise' in the center!

I also make another variation (another favorite giving it a "Mexican" flavor by adding taco seasoning to the
rice-sauce mixture, substituting corn or mexicorn for the peas, & substituting 4 &/or 5 blend mexican cheeses for the mozzarella/provolone. Substitute a Mexican meat for the proscuitto - but cook/fry meat before adding to rice-sauce mixture. Can indulge by dipping with salsa or guacamole, if so desired.
Giada's recipe is wonderful!
Have fun & be creative!!!!!
Linda

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This is a wonderful way to use leftover risotto. Its delicious and easy to make. We enjoyed these with some homeade marinara sauce for dipping, but they would have been just as good without. The mozzarella inside is a great surprise.

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Tastes better warm. Didn't taste very good the next day, even after I reheated them.

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this was so delicious! I would have never thought of making this out of risotto and mozzerella! They were a big hit at my home.

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I made the Arancini di Riso for dinner the other night and my wife could not stop eating them. I had enough Risotto left over from the previous night dinner that it made 18. I made them exactly how the recipe called for.

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These are even better than the rice balls I get at the local italian restaurants and pizzerias! I had 2 cups of leftover homemade rice pilaf with yellow, red and green bell peppers, so I used that -- adding green peas to half the mix (since my fiancee doesn't like peas, and they came out amazing! Perfectly round, perfectly crisp on the outside, and perfectly gooey and cheesy on the inside. I made these early in the day, and then refrigerated them, so they were nice and firm, and didn't fall apart. I highly recommend these, whether you use Giada's risotta recipe, or any leftover rice dish you have on hand.