Arancini recipe
Andrew Webb shows us how to make little crispy Arancini balls - the perfect appetiser or starter when eating Italian.
Ingredients
- 300 g leftover risotto
- 1 packet of panko breadcrumbs
- 1 egg, beaten
- 300 ml vegetable oil, for frying
Details
- Cuisine: Italian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Chill a batch of leftover risotto in the fridge overnight.
- The next day, beat the egg with a fork and set aside. Lay the breadcrumbs out on a plate, or in a wide bowl.
- Roll the risotto into about eight golf ball-shaped balls in your hands. Work as quickly as you can, so you don't dry the risotto out.
- Using separate hands for the egg and breadcrumbs, dip each ball into the egg, then coat in the breadcrumbs.
- Get a small pan and pour in your oil. Heat the oil until around 180-200C - the oil should shimmer. Have a plate lined with kitchen towel next to the saucepan, ready for blotting the balls when they come out.
- Each ball takes about a minute to cook - either deep fry them separately, or in small batches.
- Place on a baking tray and leave them in a warm oven until ready to serve.
You might also like
Italian food, the object of English people's fantasy?