arancini

i can't think of a better use for leftover risotto and mozzarella scraps. i had made risotto with summer squash (zucchini & pattypan) a few days before, and there really wasn't enough left over for a full meal, much less two. and i was just about to leave for ten days, so it didn't make sense to leave perfectly good mozzarella cheese languishing (and, almost certainly, rotting) in my absence.

ingredients
risotto
cheese, in small chunks
basil leaves, chopped
salt
vegetable oil
bread crumbs

directions
1. surround cheese and basil with risotto. should be about the size of a small clementine.
2. squeeze gently.
3. roll in bread crumbs.
4. fry.
5. sprinkle a little salt on the hot balls.