A quick post about Arancini

This is just a really quick post, a little add on extra to my previous posts on risotto (Mushroom and Rosemary, Beetroot, Butternut Squash and Sage, Goat’s Cheese, Pea, and Lemon).

Most of the time when I make risotto, I make enough for 4-5 people (generally only 4, as Mr M will usually have an extra large portion). Why? Because the leftovers go in the fridge or freezer, ready for me to whip out in future when I am feeling too lazy to cook. Another option is to use the leftovers to make Arancini, tasty fried balls of ricey deliciousness. My friend Rachael and I often stopped at the Italian place on the way back from the fabric shop of a lunchtime and bought one, and they were lush. Gert lush in fact. But it is really quite easy to make them yourself, it takes very little, although makes a whole lot of mess 🙂

I made these little lovelies with last night’s Mushroom and Rosemary risotto, but you can use any kind, I would probably stay away from any that have large bits in though!

Arancini and Salad

Arancini Recipe

Ingredients

Leftover risotto

Mozzarella, in small balls/pieces – I actually used some Mozzarella sticks, chopped into small pieces

Either a couple of beaten eggs, or a solution of cornstarch, made to a soupy consistency – This is to help bind the balls together while frying… otherwise they may disintegrate!

Breadcrumbs

Oil for frying

NB. I haven’t included amounts for each, as these are just general instructions. The amount needed entirely depends on the amount of leftover risotto used, and how many you make

Method

If you are using a fryer, preheat your oil to 350F/180C. Otherwise, heat a large pan with enough oil in it so that your arancini will be covered.

Form a ball of the leftover risotto mixture, (these can be any size, but I found a nice manageable size to be about the size of my palm) poke a hole in the middle and insert the piece of mozzarella, then reform into a ball, encasing the cheese.

Dip the ball into the egg/cornstarch mixture, then into the breadcrumbs, then place to one side.

Repeat with the rest of the mixture.

Fry the balls in the heated oil for 4-5 minutes, or until they are golden brown on the outside. Remove from the oil, and allow to cool slightly on a rack, or on some paper towel.

Serve!

Arancini and Salad

We had ours with a little bit of lettuce and tomato tossed with some balsamic dressing.

Tasty!

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11 comments

  1. Brilliant, I’d never thought of doing this with my left over risotto.. now I know what’s for dinner tonight! (and lunch tomorrow…)

    1. Yum yum yum!

  2. They look lovely

    1. Thanks Mum! Xxx

  3. Those sound delicious! I always make too much risotto…. it’s good to have something else to make with it afterwards.

    1. Yep! But now you can make too much on purpose, just so you can make Arancini afterwards!

  4. I am so doing this the next time I make risotto! They look amazing!

    1. They were yummy tasty! Even the one that exploded in the fryer 🙂

      1. I think I’ve pinned the recipe so we’ll give it a shot and let you know how we get on! I’ll have to find some gluten free breadcrumbs.

      2. Yep. I made the breadcrumbs from some of yesterday’s sourdough loaf, just whizzing them up in the food processor, so if you have some gluten free bread that will work too! X

      3. Ok I’ll do that 🙂

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