Arancini

Arancini

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

Arancini are a great way to use up leftover risotto. The tasty balls of rice are ideal as cocktail canapés, a snack or a light lunch served with salad.

Ingredients

Quantity Ingredient
2 cups leftover risotto
8 bocconcini balls
4 anchovy fillets, cut in half
1 egg
1 cup milk
1 cup plain flour
3 cups panko japanese breadcrumbs
2 cups sunflower oil
4 cups wild rocket
2 1/2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
salt
freshly ground black pepper
4 slices prosciutto, (optional)
80g parmesan, shaved, to serve

Method

  1. Using wet hands, shape the leftover risotto into 8 small balls, roughly similar in size. Push one bocconcini and half a fillet of anchovy into the centre of each risotto ball, then roll into a smooth, firm ball.
  2. Combine the egg, milk and flour in a bowl and whisk into a smooth batter. Dredge each risotto ball in the batter, then remove and drain off the excess batter.
  3. Roll each ball in the breadcrumbs, one at a time, ensuring they are well crumbed. Set aside.
  4. Heat the sunflower oil in a small pan over medium heat. When hot enough to cook a piece of bread golden brown in around 10 seconds, carefully add two balls at a time and cook until golden brown. Remove and drain on paper towel. Repeat with the remaining balls.
  5. Dress the rocket with the balsamic and olive oil, toss and season with salt and pepper.
  6. Divide the salad between four plates. Place a slice of prosciutto (if using) on each plate, along with the arancini and shaved parmesan.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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