Awesome Arancini
For me, arancini have become a staple student meal, which may sound crazy since they look so cool and fancy but trust me they're ideal.
Arancini use up leftovers, they're perfect to cook for one, they're something interesting and exciting to eat on a budget and they can be eaten in front of the TV! The outer breadcrumb shell is unbelievably crisp and crunchy and then the centre is soft, gooey and unctuous, providing the perfect texture contrast. The exact flavour will be determined by what sort of risotto you have leftover, but generally they'll be creamy, cheesy and o-so-moreish! I love to eat these with a dollop of hot sauce and a glass of white wine but really they're super tasty on their own. Impress your mates and yourself with these wonderful balls of deliciousness!
Awesome Arancini
Leftover risotto (or make a batch and allow it to fully cool)
Egg
Panko breadcrumbs
Oil and/or butter, for cooking
Salt
Beat the egg in a bowl and tip a few handfuls of the breadcrumbs into another bowl, quantity will depend on how much risotto you have leftover. Roll your risotto into balls, around the size of golfballs, then dip into the egg followed by the breadcrumbs, making sure to fully coat each one.
Place a large frying pan over a medium heat. Add enough oil and/or butter to coat the base of the pan, about a centimetre deep. Frying the arancini, in batches if you have a lot, turning them until brown on all sides. Sprinkle with a little salt and serve hot or cold.
TIP: I didn't have any eggs in when I wanted to make these so I used a mixture of mayonnaise and a little milk instead.
Arancini use up leftovers, they're perfect to cook for one, they're something interesting and exciting to eat on a budget and they can be eaten in front of the TV! The outer breadcrumb shell is unbelievably crisp and crunchy and then the centre is soft, gooey and unctuous, providing the perfect texture contrast. The exact flavour will be determined by what sort of risotto you have leftover, but generally they'll be creamy, cheesy and o-so-moreish! I love to eat these with a dollop of hot sauce and a glass of white wine but really they're super tasty on their own. Impress your mates and yourself with these wonderful balls of deliciousness!
Awesome Arancini
Leftover risotto (or make a batch and allow it to fully cool)
Egg
Panko breadcrumbs
Oil and/or butter, for cooking
Salt
Beat the egg in a bowl and tip a few handfuls of the breadcrumbs into another bowl, quantity will depend on how much risotto you have leftover. Roll your risotto into balls, around the size of golfballs, then dip into the egg followed by the breadcrumbs, making sure to fully coat each one.
Place a large frying pan over a medium heat. Add enough oil and/or butter to coat the base of the pan, about a centimetre deep. Frying the arancini, in batches if you have a lot, turning them until brown on all sides. Sprinkle with a little salt and serve hot or cold.
TIP: I didn't have any eggs in when I wanted to make these so I used a mixture of mayonnaise and a little milk instead.
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