Use Up Leftover Risotto with These Cheesy Arancini
Do you have leftover risotto hanging out in the fridge? If not, I suggest you make a batch, let it cool, and then make these roasted garlic and goat cheese arancini — little rice balls stuffed with fontina.
To make arancini, you simply take leftover risotto, form it into balls, cover the balls in breadcrumbs, and fry them. You can flavor the risotto with all sorts of delicious things — this recipe calls for roasted garlic, Parmesan, and goat cheese — and dipping your arancini in homemade marinara is always a good idea.
The best part of this recipe, though? The little cubes of fontina stuffed inside. When you bite into the arancini, you get a cheesy, gooey surprise (which, obviously, is the best kind of surprise).
→ Get the Recipe: Fontina, Roasted Garlic, and Goat Cheese Arancini from How Sweet It Is