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
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3 cups
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Cooked, chilled
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12
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(or 100g mozzarella torn into pieces)
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Plain Flour
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1/4 cup
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Sifted
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Black Pepper
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Pinch
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Ground
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Eggs
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2
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Milk
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2 tablespoons
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Breadcrumbs
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1/4 cup
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Dried
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Olive Oil
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2-3 tablespoons
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Tomato Sauce
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6 tablespoons
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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.
