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Earlier this week, I posted about one of my favourite spring/summer dishes: Spanish Rice. Now we all know, that cooking the RIGHT amount of rice for a meal something that they teach in cooking master classes, because it’s nearly impossible. I’m terrible at cooking rice. I normally cook rice as if I had at least 5 more family members or if I wanted to feed the neighbours too. This also applies for risottos and Spanish rice too. And you know what dish is not very nice as a leftover? That’s right. Risotto is pretty rubbish food as a leftover as all the moisture disappears and you just left with mushy rice. But risotto is a bit of an effort to make and . you just don’t want to waste it – nor want to eat it. So what to do with it? Well, turns out, making arancini is a perfect way to save the leftover risotto going in the bin AND they are delicious.

What is Arancini?

Arancini are stuffed rice balls which are coated with bread crumbs and then deep fried. These delicious Italian rice balls, traditionally filled with a variety of ingredients such as cheese, meat, or vegetables. Originating from Sicily, these savory treats are typically made from risotto that is molded into a spherical shape, breaded, and then deep-fried until golden brown. The crispy exterior gives way to a warm, flavorful interior, making arancini a beloved snack or appetizer. They are often served with marinara sauce for dipping. Perfect for sharing at gatherings or enjoying as a comfort food, arancini continue to be a staple in Italian cuisine.

What Does Arancini Mean in Italian?

In Italian, arancini literally means “little oranges.”

Why is Food Waste a Big Problem?

Food waste is a big problem, it has been recently identified as one of the 5 biggest environmental problem. It is impacting not just the environment but also economic stability and social equity. It is estimated that about one-third of the food produced in the world for human consumption is wasted. This staggering statistic underscores the scale of the problem and its implications.

One of the primary reasons food waste is a big problem is that it contributes significantly to greenhouse gas emissions. When food waste ends up in landfills, it decomposes anaerobically and produces methane, a potent greenhouse gas that is over 25 times more effective at trapping heat in the atmosphere than carbon dioxide. This exacerbates climate change and its associated impacts on the environment.

Food waste also has a direct economic impact. The United Nations estimates that the global cost of food waste amounts to nearly $1 trillion annually. This not only affects consumers who are throwing money away on food that is never consumed, but it also affects farmers, retailers, and the economy at large. When food is wasted, it represents a loss of the resources used in its production, including water, land, and labor.

Socially, food waste is a stark contrast to the reality of hunger that millions face worldwide. It is estimated that about 828 million people do not have enough to eat. Reducing food waste could have a profound impact on food security, enabling more resources to be channeled toward those in need.

Tackling food waste encourages more sustainable practices. By adopting strategies to minimize waste, such as better inventory management, understanding food labeling, and donating surplus food, we can work towards a more sustainable food system that benefits everyone.

So, I pledged to try my best, not to waste food. Also, I must add that these two meals were pretty cheap. A little rice, some bell peppers and and chopped tomato gave us two dinners. Pretty frugal.

How to Make Spanish Rice Arancini

Accidentally, arancini can also made with leftover Spanish rice. So that’s what I did. I used up the leftover Spanish rice (about 300 grams) and I got quite a lot of arancini balls, bit bigger than golf balls. They go well with side salad, so they made a perfect dinner. This is a vegetarian recipe, but you can skip flour and eggs as well as using vegan cheese, so you can easily turn this into a vegan meal as long as the risotto you’re using is vegan. Also, almost all kinds of risotto can work to make arancini.

All you need is:

350g leftover risotto or Spanish rice – here’s a link to the Spanish rice recipe.
2 eggs, beaten
100g flour
200g breadcrumbs
150 ml vegetable oil
50g cheddar or any other cheese cut into small, approximately 1cm x 1cm cubes

All measurements depends on how much risotto have you got to use up.

Method:

Form little balls with your hands and put a cheese cube in the middle. Then roll them into flour then the egg wash, then . the breadcrumbs. Place them into the fridge for 30 minutes before frying, it helps them to firm them up a little more. Fry them in hot oil (I used medium heat) for about 8 minutes, turn them around half way through to make sure all sides are crispy golden brown. Serve them immediately with fresh salad – they are the best when hot. Enjoy.