As if risotto wasn’t rich and delicious enough, some crafty Sicilian had to go and invent the arancini, a fried ball of the creamy Italian rice. Often the fritter contains just a little meat to add depth of flavor.
My recent favorites? At Paradiso, the crunchy exterior is totally grease-less and the risotto ball is formed around a delicious dollop of ragu. And Totaro’s, where the filling is made from savory prosciutto and cheese. Next time you see them on a restaurant’s appetizer list, order them. Your diet can start tomorrow.