Saturday, February 14, 2009
I love risotto. Absolutely love it. When it's made correctly, it's creamy and decadent. So, it's hard to imagine that I would ever have enough leftover to make these little delicacies. And it's a rare occasion that I would. I have actually had to make a batch specifically for arancini (and try to keep myself away from it in order for it to cool down enough to make them). This recipe of Giada deLaurentiis is well worth it. Crispy on the outside, tender and flavorful on the inside, with a little bit of fresh mozzarella as a nice little treat in the center. Leftovers never tasted THIS good!