Use up your leftover tasty risotto by stuffing little balls of it with mozzarella cheese, rolling them in breadcrumbs and frying them to a crispy, oozy deliciousness! Serve them with this traditional Italian tomato-based marinara sauce and use up the leftover sauce on pizza, in pasta, in eggplant parmigiana or as a simple sauce for meat or fish. Delicious!
Make your marinara sauce first. Crush the tomatoes by pouring them into a bowl and breaking them up in your hands or snipping them with scissors inside the can.
Heat the oil in a skillet/frying pan with a fairly large surface area, then add the garlic. Cook until it's sizzling, making sure it doesn't brown, then add the tomatoes. Half fill the empty tomato can with water, swish it around and empty that into the pan, too.
Add the chili, salt and any herbs you want to add, stir then let the pan of sauce simmer for about 15 minutes or until thickened and a layer of bright orange oil appears on the surface.
Discard the chili and herbs, then add the balsamic vinegar and sugar if desired.
For the arancini
Take smallish tablespoons of your chilled leftover risotto and roll into balls.
Push a square of mozzarella into each little ball and mould the rice back around it.
Roll each ball first in the egg then in the breadcrumbs.
Heat the oil, then fry the little balls for a few minutes until nicely browned, turning regularly so that they crisp up well on all sides.
Serve immediately with plenty of fresh marinara sauce for dipping.
Marinara sauce adapted from this recipe in the New York Times.