Risotto never heats up as well for leftovers so I always find this a much better use for it. Arancini means little oranges and that name comes from the golden colour you get when frying these balls of deliciousness. If you want to be really creative you can put a cheese in the centre for a special surprise for your guests. Check out the video in our highlights on instagram for more tips.
Time: 30 minutes
Serves: Depends on how many balls but usually at least 2 per person
2 Tbsp Flour
1 Tsp Salt
Oil for frying
Place a pot over medium high heat and fill enough oil for a deep fry, heat the oil to 170 C
In a small bowl mix together the egg, flour and salt and in another bowl have the breadcrumbs ready
Take about a 1/3 cup of the cold leftover risotto and roll it into a ball with your palms then dip it in the egg mixture and then the breadcrumbs, set aside on a rack to dry while repeating with the others.
Once complete fry in the oil for ±3 minutes on each side or until golden brown and crispy. Remove to drain on paper towel or a cooling rack before serving.