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Author Notes: The idea of a recipe, like risotto being no good as leftovers does my head in. Did my head in should I say, till I discovered Arancini - perfect balls of left-over risotto, stuffed and 'crumbed to make tasty rice balls - perfect for snack, lunch box, dinner and whatever you want to make of it! —Kitchen Butterfly
1 cup leftover risotto
1/3 cup cooked chopped spinach
1/2 cup seasoned all-purpose flour, to roll balls
1 egg, lightly beaten with 2 tablespoon of milk
1 cup Panko/fresh breadcrumbs
Salt and pepper, to taste
25g fresh mozzarella, torn into small balls
- Mix the risotto rice and spinach together. Season to taste.
- Set up the conveyor belt of crumbing ingredients in individual bowls: seasoned flour in one, the egg and milk mixture in another and the breadcrumbs in a third. A tip for those who hate loosing half their breadcrumbs to sticky fingers when dipping, flouring and crumbing stuff, like me - use a spoon, not your hands. You'll also see that you get a more even coating of flour, egg and panko.
- Using a teaspoon or tablespoon, scoop some risotto mix and put it in the flour. At this stage, put a mozzarella piece in the centre of the ball.
- Using a spoon, dump it into the egg bowl and use a fork to gently roll around before putting into the panko. Roll that bowl around too and finally remove, with a fork and set on a plate.
- Repeat this till you've used up all the rice. When you’re all done, set the plate in the fridge and let it rest for half an hour or longer.
- While it is resting, set up to deep fry. When the oil is hot and a cube of bread browns in 30 seconds, fry the balls till golden brown. Remove with a slotted spoon and serve with a spicy tomato sauce
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella