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ARANCINI

Made too much risotto? Let’s make arancini! These fried, crumbed rice balls are deliciously crunchy on the outside and soft risotto on the inside. Arancini are commonly stuffed with meat and tomato sauce or mozzarella. Best eaten hot and fresh, enjoy!
        
Ingredients for ARANCINI
3 cups
Cooked, chilled
12
(or 100g mozzarella torn into pieces)
Plain Flour
1/4 cup
Sifted
Black Pepper
Pinch
Ground
Eggs
2

Milk
2 tablespoons

Breadcrumbs
1/4 cup
Dried
Olive Oil
2-3 tablespoons

Tomato Sauce
6 tablespoons

    
METHOD:
1. Use an ice-cream scoop to measure risotto into portions (3 cups of risotto makes around 12 portions).
2. Place a bocconcini (or a teaspoon or two of meat and sauce) into the middle of each ball of risotto. Roll risotto into a smooth, round ball so the filling is contained in the middle.
3. Season flour with pepper. Roll each ball of risotto lightly in the flour.
4. Whisk eggs and milk in a bowl. Roll each ball of floured risotto in the egg mixture.
5. Roll each egg dipped risotto ball into the breadcrumbs.
6. Heat oil in a frying pan until hot. Add arancini and cook over medium heat until golden all over and mozzarella is gooey in the middle. Arancini can also be oven roasted on a lined tray or deep-fried.
7. Serve arancini hot on a spoonful of tomato sauce. Arancini are best served immediately.
    
    
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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