
Arancini
Serves 20
- 500g leftover risotto
- 3 Eggs
- 100g flour
- 300g panko flakes
- Oil for deep frying
Instructions
- Mix the leftover risotto with the eggs and flour and mix well.
- The mixture should be sticky so that when you roll it to a ball, it keeps its shape.
- Once the right consistency is achieved, portion the mixture in even 30g portions and roll to a ball.
- Cover the rice balls with panko/bread crumbs and set aside.
- Heat the oil to 175°C and fry the arancini until golden brown – around 5-8 minutes.
Serve with assorted dips.
You can add other ingredients to the center of the arancini if you wish. Mozzarella, Parma Ham or other cheeses fit perfectly.
Created by Daniel Schneider, Electrolux Professional.