Bobby Flay's Top Tip For Turning Risotto Into Arancini

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In the recent Misfits Market Instagram post, Flay uses tonight's risotto to make tomorrow's arancini. He begins by placing the leftover warm risotto on a sheet pan, smoothing the rice into an even layer to be refrigerated overnight. According to New York Times Cooking, it's essential to thoroughly chill the risotto to keep the arancini from falling apart during frying. The chilled risotto becomes firm and starchy, allowing Flay to easily form the rice into balls.

After stuffing golf ball-sized heaps of risotto with fresh mozzarella, rolling them into balls, and breading them in seasoned flour, egg, and breadcrumbs, Flay reveals his top tip for perfect arancini: According to the Iron Chef, your cooking oil should be around 335 degrees Fahrenheit to keep the arancini from absorbing too much oil (which happens when the oil is too cold) and to avoid burning the outside before the cheese has time to melt (which happens when the oil is too hot). Since the rice is already cooked, the arancini should be heated through to warm the mozzarella and crisp the exterior to golden brown perfection.

Served with a sun-dried tomato vinaigrette, although your favorite jarred sauce would be fine, Flay places three arancini on a plate with a sprinkling of parsley before enjoying his Bicicletta cocktail. Asked by one user if the arancini can be air-fried instead of deep-fried, Misfits Market says yes, recommending a setting of 10 minutes at 400 degrees.