Little rice balls

Little rice balls

Arancini di riso

By
From
The Collection
Makes
24 rice balls
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g leftover risotto of any kind
4 eggs, beaten
salt
pepper
freshly grated nutmeg
50g parmesan, grated
100g dried white breadcrumbs
vegetable oil, for shallow- or deep-frying

Method

  1. Put the leftover risotto in a bowl, and add half of the beaten egg, some salt, pepper, a pinch of nutmeg and Parmesan. Mix well with wet hands, then shape into apricot-sized balls.
  2. Place the remaining beaten egg on one plate and the breadcrumbs on another. Roll the rice balls first in the egg, then in the breadcrumbs, then shallow- or deep-fry in hot oil on all sides until golden, about 5 minutes or so. Drain on kitchen paper, and serve warm or cold.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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