Stuffed risotto balls - or arancini - are not only THE most delicious addition to a summer salad but also the niftiest way to use up old risotto!
- Any left over risotto
- Tomato passata or tomato sauce
- Cubes of mozzarella
- Breadcrumbs (plus egg and flour to help with coating)
- Sunflower oil
1.Wet your hands - it stops rice from sticking! - and roll your risotto into small ping-pong sized balls.
3. Roll in flour, then egg, then breadcrumbs.
4. Heat oil in a deep saucepan - little ones need to be out of the kitchen now - until it's hot enough that you can fry a cube of bread golden in 60 seconds. Bung in the arancini balls a couple at a time, for a few minutes, until golden and crisp.
Delicious served with a spritz of lemon and a summer salad - or add them to wraps for a tasty, fresh lunch.
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Last updated: about 1 year ago