How to make Arancini

  1. Chill a batch of leftover risotto in the fridge overnight.
  2. The next day, beat the egg with a fork and set aside.
  3. Lay the breadcrumbs out on a plate, or in a wide bowl.
  4. Roll the risotto into about eight golf ball-shaped balls in your hands.
  5. Work as quickly as you can, so you don't dry the risotto out.
  6. Get a small pan and pour in your oil.
  7. Heat the oil until around 180-200C - the oil should shimmer.
  8. Have a plate lined with kitchen towel next to the saucepan, ready for blotting the balls when they come out.
  9. Each ball takes about a minute to cook - either deep fry them separately, or in small batches.
  10. Place on a baking tray and leave them in a warm oven until ready to serve.

leftover risotto, egg, packet, vegetable oil

Taken from www.lovefood.com/guide/recipes/21198/how-to-make-arancini (may not work)

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