These tasty little arancini balls are quick and easy to whip up from left over risotto. For a light meal, make larger arancini and serve warm with a tossed salad. To serve with drinks, or as a starter, make smaller arancini.
- 1 qty Asparagus, Pumpkin and Tomato Risotto (See Tip)
- 12-18 small cubes feta or mozzarella
- 1- 1 1/2 cups flour seasoned with salt and pepper
- 2 free range eggs, beaten
- 1- 1 1/2 cups dried breadcrumbs
- Oil for frying
- Using slightly moistened hands, form risotto into balls, pressing a cube of feta or mozzarella into centre of each ball.
- Place flour, eggs and breadcrumbs on three separate plates.
- Coat arancini balls in flour, dip in beaten egg and coat with breadcrumbs. Place on a plate or tray lined with baking paper, cover and set aside in refrigerator for 1-2 hours to firm up.
- Heat enough oil to cover arancini balls. Test if oil is hot enough by dipping the end of a wooden spoon in oil. When oil is hot enough it bubbles up around the wooden spoon. If not, continue heating oil and testing using this method.
- Cook arancini until light golden brown, remove immediately and drain thoroughly on paper towel to remove excess oil.
- Check out recipe for Asparagus, Pumpkin and Tomato Risotto in Main Meals category. Make a double quantity at one time so you have one quantity for dinner and one quantity to make into arancini.
- Arancini is best made from cold cooked risotto to allow the rice to absorb excess moisture.
Recipe provided by the Australian Asparagus Council.