It’s the same story with parmigiana, it is with lasagne and other pasta, Italian rice casserole, arancini balls and rissoles. You cook a dish and it comes out perfectly delicious. But that’s not where it stops – you then take that dish further, smash it up, smother it in a sauce, throw a lot of cheese at it or deep fry it - and the outcome is deliciousness squared, cubed, quarted or even quinted (how clever am I? of COURSE I had to look it up).
What is happening there? A casual observer might say it’s food being highly processed; salt added, then more salt added to the tomato sauce in the parmigiana; cooking risotto then deep frying (horror of horrors) the risotto; cooking Bolognese sauce then baking it between the sheets of pasta and béchamel. And we don’t like processed foods at all, clean eaters or averagely messy eaters.
What can I say? Maybe that a/ home cooked food is not commercial, factory processed food with zillions of additives and more salt and sugar than in the Dead Sea and a caramel Frappuccino, respectively, and b/ it’s added taste value. It’s not that arancini are BETTER than risotto in any way – they are just an example of a new dish very often created out of leftovers.
So okay, wait until you’ve made so many meatballs for one dinner you’ll have a pile left over for a casserole for another. Or just roll up your sleeves and make it from scratch!