Waste is hard to comprehend and wasting food is even harder to understand. You hear of people taking a black plastic sack to the fridge, on a weekly basis, to throw away what ever is out of date before going shopping again. On the other end mothers and grand mothers will tell tales of reusing washing up water.
There is middle ground, a happy fun place where imagination reigns and left overs become the base of a new meal. A place where green arancini recipe comes from.
So when you have any risotto left, don't throw it away, store it in the fridge and the next day, plan a little surprise for the family with these Sicilian Stuffed Rice Balls otherwise known as arancini, great as a starter or a light meal with green salad.
Arancini are traditionally coned shaped and stuffed with mozarella or with minced meat in tomato sauce. I find it quicker to make them round and prefer to stuff them with feta.
Arancini Stuffed with Feta
Ingredients -makes 8 to 10 balls
150g to 200g risotto left over
60g feta chopped in small dice
2 tablespoons or bread crumbs plus enough to coat the balls
1 beaten egg
oil to shallow fry
Heat the oil in a large heavy saucepan over medium heat.
In a large bowl combine beaten egg, risotto, 2 tablespoon breadcrumbs.
Form a smallish ball using a little less than 2 tablespoons of risotto mixture, stuff 1 cube of feta in the center and roll in breadcrumbs.
Working in batches shallow fry the arancini so that they are coated on all sides.
Remove, dry on a kitchen paper towel if necessary, serve with a quarter of lemon and a green salad.