Makes 12 servings
Arancini, or plini, are made from leftover rice made the previous day, which is why we mention in the instructions that you should cook the rice a little longer than usual. That means the rice will be sticky enough to stay together and hold the filling once it is deep-fried. You may use any type of filling; in this case we use a beef ragù, not too wet, but alternatively you may sauté some chicken livers, deglaze the pan with Marsala, and chop them for a filling. Or, you can keep it very simple and just fill the rice balls with a good creamy cheese like mozzarella, and that’s it.