Turn leftover risotto into this cheese stuffed balls of loveliness. They work as a starter for up to 6 people or dinner for 2 hungry ones. Use any risotto you like but make sure it doesn't have any large chunks of meat or vegetables to help with shaping.
- 1 batch leftover risotto (about 450g)
- 6 bocconcini (or one ball of mozzarella cut into 6 chunks)
- 30 g plain flour
- 1 large egg, beaten
- 60 g breadcrumbs
- salt and pepper
- 1-2 litres vegetable oil for deep fay frying
- 2 tsp olive oil
- 1 small onion, chopped
- 1 roasted red pepper (from a jar)
- 1 clove garlic, minced
- 400 g canned tomatoes or passata
- 1 tbsp pesto (basil or red as liked)
- parmesan to serve
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Take a sixth of your cold risotto and form into a disc in your hand. Place a nugget of cheese or a single bocconcini on top and form the risotto up around it into a ball. Give it a pointed top if liked.
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Repeat with the remaining risotto to make 6 arancini in total. Chill in the fridge whilst you make the sauce.
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Heat the oil for the sauce in a medium saucepan and cook the onion until starting to soften. Add the pepper, garlic, and tomatoes and stir well. Add half a can of water from the tomato can.
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Bring up to a bubble then reduce to a simmer and cook until the onions are completely soft and then add in the pesto. Use a stick blender or transfer to a food processor and blitz until you have a silky purée. Add a little boiling water or stock if too thick for your liking. Keep warm until needed if cooking the arancini straight away.
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Return to the arancini making. Preheat your oven to 150˚C and set your deep fat fryer to 160˚C. Never leave your fryer unattended whilst it is heating up or cooking food.
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Season the plain flour with some salt and pepper then roll the rice balls in it, coating evenly. Next roll the arancini in the beaten egg, then in the breadcrumbs.
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When the oil is hot, cook 2-3 arancini at a time until they are golden brown (about 5 minutes as long as the oil is at the correct temperature). Remove with a slotted spoon and place on an oven tray to finish cooking for 10-15 minutes whilst you finish frying the remaining arancini.
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Reheat the sauce if you need to and serve in shallow dishes with either 3 arancini per person for dinner, or one each for a starter for 6. Shave over parmesan and eat immediately (but carefully so not to burn your mouth on all of that molten mozzarella!).
Recipe adapted from Krumpli - original recipe here: Arancini
You can use any risotto you like but a good tip is to remove any larger chunks of meat or veg or chop them and return to the risotto, to make it easier to form the balls.
Panko makes a great coating if you have it in, in place of the ordinary breadcrumbs.