I don’t normally have any leftover sauce when I make Coda alla Vaccinara … it all gets mopped up with hefty doses of good bread.
This time, however, I had decided to use the extra sauce to make a different kind of supplì, the rice croquet that is breaded and deep fried, and is usually eaten as an antipasto or as street food.
Well, my intentions were good but sometimes the body baulks at too much effort on a Sunday …and the end result was, instead, a risotto. Nothing to be ashamed, of by all means … Take a look.
Start by heating up the sauce …
While it is heating up, toast the rice. This is carnaroli rice but you could use arborio if you prefer, or even vialone nano. Vialone nano would not work for a supplì …but I wasn’t making supplì, now, was I? Also … ssssh … big secret … big new tip … well, at least new to me: apparently the rice can be toasted in the pan without any oil or butter whatsoever ! Here is a link to more risotto-making tips: https://myhomefoodthatsamore.wordpress.com/2013/09/28/hands-on-hips-over-risotto-making-and-seeing-the-light-with-a-leftovers-risotto/
I added the first ladle of the sauce, and it sizzled fiercely and I had to step away – so watch out if you intend to repeat this recipe. I stirred the rice for a few seconds and then quickly added another couple of ladles and carried on as I would with any other risotto. I had to remove some of the celery leaves, however, because they just kept ‘getting in the way’ of the stirring. No matter.
Once the rise was cooked, I added a knob of butter and plenty of grated pecorino romano cheese. As you can see, hardly any celery leaves left in the risotto. Less worry over them sticking to our teeth in a most unsightly way.I then put the risotto inside a pyrex dish.
We were going to a friend’s house for a celebratory aperitivo dinner … and this dish came in very handy and was duly appreciated, served just warm from the oven.
Sometimes it pays to be ‘lazy’ ! And it’s good to know that one can continue Loving the Leftovers !