barley risotto, or as I found out later, orzotto, and though I would be happy just eating it straight from the fridge like cold porridge, I decided to do something a bit more exciting with it, because for once, there's no deadline for school next week.
Arancini is leftover risotto, coated with crispy breadcrumbs, with or without a stuffing. I don't know what leftover orzotto, coated with crispy breadcrumbs, with or without a stuffing, is called. I suspect it's the same. This is usually deep-fried, which is messy and gets my face oily and generally not advisable in my poorly ventilated flat, so I've done it in an oven.
Leftover Barley Arancini
makes 4-6 balls
about 1 cup of leftover shiitake mushroom barley risotto
about 1/2 cup of breadcrumbs (I first drizzled evoo over leftover sourdough bread before toasting and throwing into the food processor, so the breadcrumbs go crisp easier and you don't have to worry about the arancini not having an even coating/spray of oil.)
1 egg, beaten
4-6 cubes of raw Lincolnshire Poacher cheese (this is like a cross between British cheddar and swiss gruyere, absolutely delicious. You can get this at the farmers' markets and Neal's Yard Dairy.)
unrefined sea salt, white pepper
1. Preheat oven to 180 degrees celsius.
2. Fold eggs into the leftover risotto. Using wet hand, scoop up a handful of risotto, flatten against your palm, and press the cube of cheese into it. Shape into a ball, enclosing the cheese. It should be gummy and sticky after a night chilling in the fridge, so it won't be too difficult.
3. Season breadcrumbs with salt and pepper. Roll the balls in the breadcrumbs, and then line them up on greased parchment paper.
4. Bake for 20 minutes, or until crispy and golden.
The shiitake mushroom barley risotto was already good so it couldn't really turn out very bad, but now it's crispy and cheesy as well. Ah, yum.