So forgive my lack of pictures on this one. I had some issues with losing my battery charger for my camera for a short period of time. Don’t worry, it’s back! I would have never made it through all of pumpkin season without it!
So we’re, of course, attempting another pumpkin recipe (are you sick of pumpkin yet? I’m not!!!) and then we’re going to do a little recipe upcycling and use the leftovers of our pumpkin risotto to make some untraditional italian rice balls AKA arancini! Ambitious? You be the judge of that!
So I kind of followed this recipe for the pumpkin risotto:
Okay, I mostly followed this recipe! Just a few differences:
I did not have shallot, so I used a regular ol’ yellow onion
- I added mushrooms. I added them with the onions to saute before adding the rice
- I added the pumpkin puree to the rice mixture instead of the stock. I just preferred the idea of the pumpkin cooking with the rice instead of boiling away in stock. I don’t have a good reason why
- I used dried sage, so I added just a pinch more than the recipe calls for
So that was yummy dinner one night. I could have eaten that risotto for the next few nights, but in the interest of pumpkin recipe experimentation, I decided to upcycle my risotto!
Rice Balls. So the concept goes, stick a square of mozzarella cheese inside a ball of cooked risotto, bread, and fry. I did just that.
You’ll need these additional ingredients:
Mozzarella, cut into 1″ squares
- 2 Eggs, seasoned with salt and pepper
- Italian Bread Crumbs
- Canola Oil
You wanna get your oil on first and bring it to your standard frying temperature (about 350°F)
Roll your risotto into a ball around the square of cheese, cover in egg mixture, cover in bread crumbs, and fry until golden brown. Couldn’t be any more simple, right?
Serve these warm! The cheese in the middle melts perfectly adding another dimension of flavor to your already delicious risotto. Plus, who can resist anything that’s breaded and fried? I served these just by themselves. Typically you would serve arancini with some marinara sauce. I’m thinking these would be delicious with a creamy alfredo sauce with a pinch of nutmeg. My mouth is watering.