Arancini, named after the little oranges that these fried rice balls are said to resemble, are best known in the UK as a handy way to use up leftover risotto. You can use any risotto you have made, fill it with anything you like and coat it in what you fancy too.
I had leftover mushroom risotto, stuffed it with some chorizo and coated it in a sage and pistachio breadcrumb coating but you can use whatever you have or fancy.
Some ideas could include:
Risotto: Butternut and sage, chicken and bacon, saffron, tomato and basil
Filling: mozzarella, manchego, cream cheese, bacon, jalapeno, chorizo, Bolognese, garlic mushroom
Coating: Panko, herby/spicy/cheesy breadcrumbs
- Leftover risotto, cold
- Filling of choice
- 50g plain flour, seasoned
- 1 egg, beaten
- 100g Breadcrumbs of choice
- Sunflower oil for deep frying
- Take 1 heaped tsp of leftover risotto and flatten it slightly in the palm of your hand
- Place a little of your filling in the centre and gently cup your hand to encase the filling within the risotto mix. Form into a compact ball and repeat until the risotto is used up.
- Place the flour, beaten egg and breadcrumbs in three separate bowls. Coat the risotto balls in the flour, then in the egg and finally in the breadcrumbs.
- Heat the oil in a pan over a high heat until it reaches about 180C or until you drop a few breadcrumbs in and they sizzle and turn golden.
- Fry about 4 arancini balls at a time so the temperature of the oil does not drop as this will make the balls soggy. When they are deep golden brown, remove with a slotted spoon and drain on kitchen paper. Keep in a warm oven while you cook the rest.
- Serve with a tomato sauce to dunk them into… and maybe a glass of wine too 😉