As the saying goes, “When life gives you left over risotto, make arancini balls” – and so I did! We had left over chicken and mushroom risotto last night in the Thermomix and rather than waste the uneaten risotto, I turned them into these delicious, cheesy arancini balls.
Prep and Cooking Time – 40 minutes | Serves – 6 (appetizer)
– 500g left over risotto
– 100g mozzarella cheese, cut into small cubes
– 1 cup plain flour, or more required
– 2 eggs, scrambled
– 1 cup bread crumbs, or more if required
– salt and pepper for seasoning
– vegetable oil for frying
Step 1. Arrange work area by preparing individual bowls filled with bread crumbs, flour and egg (seasoned with salt and pepper). Also prepare a flat plate with a piece of parchment / baking paper to place risotto balls on.
Step 2. Run your hands under cold water. Create risotto balls by encasing a mozzarella cube with the left over risotto.
Step 3. Use hands to firmly pack mozzarella and risotto into a ball and place onto the baking paper.
Step 4. Once you have a plate of risotto balls it is time to coat them. One by one, coat the risotto balls in the following order – flour, egg and then bread crumbs. Return the coated risotto balls back onto the baking paper and continue until all balls have been coated. Leave the plate of arancini balls in the fridge to set for 30 – 60 minutes.
Step 5. Heat up oil in a frying pan to medium-high heat. Fry the arancini balls until they are crispy brown all over. Leave to dry on a paper towel to absorb any excess oil and serve immediately.
* Inspired by Honest Cooking’s Arancini Di Riso recipe *