It’s cocktail hour at Ciao Fiore! Meyer Lemon Risotto left over from the previous night’s service is formed into balls, coated with panko bread crumbs, and fried in canola oil. We need to watch our food costs so here we transform the day-old risotto into a delightful bar appetizer. Finely grated Parmigiano-Reggiano and a sprinkling of flower petal confetti make the presentation pop!
Meyer Lemon Arancini Recipe
Roll day-old meyer lemon risotto into golfball-sized balls. Coat with panko bread crumbs. Roll the ball between the palms again, smoothing the bread crumbs into the rice ball.
Carefully drop rice balls into hot canola oil. Cook until golden brown, then turn and cook until golden on the other side. The exterior should be crunchy while the interior is hot, creamy, and lemon-y. Remove to paper towels. Season with fine sea salt.
Meanwhile, pull petals from clean dry edible violas and geraniums.
Chop flower petals with a very sharp knife into confetti.
Grate Parmigiano–Reggiano over slightly cooled arancini.
Then sprinkle with flower petal confetti.