Arancini di Riso with Brooklyn Brown Ale

Baked Aracnini di Riso {Baked Rice Balls} made with leftover Brown Ale Veggie Risotto.

On a quiet street in Sorrento, I met a man that changed my life, forever. The day started like many Thursday’s in Italy: museums, churches, and history. Once we were released for the day, we hopped on a train to head south for the weekend. The quiet coastal city south of Naples, along the Amalfi Coast would be our home for the next 3 days.

I sat on the un-air conditioned train, looking at the Italy country side and Mediterranean as we made our way further south. I’m sure I spent most of my ride praying we didn’t miss our connection in Naples. At the time, Naples was very unstable. From the streets lined with trash, I could see why!

Once off the train, we made our way to our hostel in record speed. When you’re traveling with 10 people, it takes a while to get anywhere.

Once our bags were stowed away, we hit the streets is search of food.

We walked a few buildings down to a small pizzeria. There were a few small tables inside, and a large food case full of pizza, pasta, and something I had not seen during my stay in Italy. Our group started placing orders when someone asked what the breaded round things were… Arancini di Riso the man behind the counter replied.

Someone in our group ordered the softball size fried rice ball, and because I’m not one to pass up fried or rice anything, I ordered one as well.

I carefully took a bite of the enormous risotto ball, closed my eyes, and smiled. This wasn’t a fried rice ball! This was the greatest thing to ever cross my lips. I thought about running behind the counter and hugging the man, but decided against it.

I ordered more Arancini than anything else during our stay in Sorrento. Every night ended with a trip back to the pizzeria for more. After days spent walking around Pompeii and hiking up Mount Vesuvius, I felt I deserved them.

Unfortunately, my time in Sorrento came to an end, and I dream of the day I can return to the city and enjoy more, maybe while over looking the Mediterranean Ocean at sunset, sipping a glass of red wine, laughing with Huck, and enjoying everything I took for granted 6 years ago.

Until then, I’ll have to made due with what I have here. I’m not sure I can compare this recipe to the Arancini I had that summer, but they’re damn good none the less.

I’m sure any good Italian would ban me from ever returning to Italy once they found out these were made with beer and {gulp} sushi rice! But the beer was amazing the the rice help them hold together better.

Side note: You can make these ahead of time and freeze them. I recommend placing the rice balls in a single layer, on a baking sheet, in the freeze and breading them when you’re ready to cook. I took these straight out of the freezer, rolled them in flour, eggs, then breadcrumbs, and placed on a baking sheet sprayed with cooking oil. To make the process a little easier, I used a Tupperware bowls filled with each ingredient {Flour, Egg, and Breadcrumbs}. Just add a few of the frozen rice balls at a time, closed the lid and shake. If you’re using fresh, I would not shake the container too hard or they will fall apart.

One in my hand and two to-go! Horrible picture, but I thought it was fitting for the story! Thanks for taking a stroll down memory lane with me.

Click here for the Brown Ale Veggie Risotto recipe.