I love risotto and make it at least once a week. In fact, I would go as far as to say that it’s one of my specialities. I serve it with the rice perfectly al dente, in the northern Italian all’onda style, which means with plenty of liquid. I hate leftover risotto. It’s almost impossible to reheat without it turning into a stodgy mess and if you try adding more stock it just overcooks the rice. However, if you do have leftover risotto, all is not lost as you can turn it into these amazing arancini di riso. Arancini means ‘little oranges’ and like the real oranges, they originated as street food in in Sicily. They consist of balls of cooked rice, which are then coated in breadcrumbs and deep fried. The deep-fried breadcrumbs turn almost orange, hence the name.