![Rice Bean Arancini with Bacon and Cheddar Rice Bean Arancini with Bacon and Cheddar](/sites/default/files/wp-content/uploads/2011/08/Isabella-arancini-blog.jpg)
Sicilians have been frying leftover risotto into golden, bread crumb-coated arancini for centuries (and it’s not hard to see why). Mike Isabella of Graffiato and
Top Chef fame plays on this age-old recipe by crafting
his arancini from rice beans, the tiny legumes that resemble grains of rice but boast a softer, creamier texture. For an added twist, he also stuffs his fritters with hunks of bacon and sharp cheddar cheese.
Get the recipe here.