Arancini

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arincini 26/05/2017

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

Ingredients:

  • Leftover risotto, cold
  • Filling of choice
  • 50g plain flour, seasoned
  • 1 egg, beaten
  • 100g Breadcrumbs of choice
  • Sunflower oil for deep frying

Method:

  1. Take 1 heaped tsp of leftover risotto and flatten it slightly in the palm of your hand
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with a tomato sauce to dunk them into… and maybe a glass of wine too 😉

arinciniii arincinii

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