How to make Arancini

• 300 g (10.6oz) leftover risotto
• 1 egg
• 1 packet of panko breadcrumbs
• 300 ml (10.6fl oz) vegetable oil, for frying

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)