My basic recipe for risotto comes from the Williams-Sonoma risotto book. I've used it so many times, I just don't have to look anymore... (yes, I am bragging a bit here)
I will post the instructions for the arancini which are fabulous "little oranges" that you make using the left over risotto. This all depends on how much you have left over of course. Basically all you do is add a beaten egg, some bread crumbs and more parmesan cheese to the rice mixture. Mix it gently then form into balls about the size of clementines or golf balls. The thing that makes these so good is the fresh buffalo mozzarella cheese that you stuff into the middle. Either cut small cubes or use the bocconcini or perlini. I like to use quite a bit so there's a good amount of oozy goodness coming out the center. You can actually stuff these with just about anything you want...like a beef ragu, more mushrooms etc. Just use what you like.
Once you've made the balls you do a simple dredge into flour, egg wash then into Italian breadcrumbs. Fry them at 350F in a light oil (I use canola) turning them frequently so they don't burn. Once they are golden brown remove them from the oil and place on paper towels to drain.
I serve them on a bed of baby arugula that is dressed with lemon, extra virgin olive oil, coarse salt & pepper. Super simple, and you can freeze the rest of them for later use. You want to freeze the risotto balls themselves without being coated with anything. Be sure if you do freeze them you need place them onto a baking sheet and flash freeze them separately before you put them into a container otherwise they will stick to each other!
Enjoy!
cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com
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