Crispy risotto balls a.k.a arancini
This is an amazing way to use up left-over risotto. I used left over pea risotto but you can get creative! These are really popular with my little ones. It’s amazing what they’ll eat if there’s have a crisp coating! A great way to hide sneaky veggies! And they’re free from the additives and salt that you’d find in the supermarket frozen section.
I often serve with snow peas or corn on the cob but if you wanted to have a bit more of a grown up side, they are lovely with a pea shoot and rocket salad.
They make a filling evening meal or can even be made into smaller balls and served as party food. You can pre-fry the arancini, cool and freeze and these can be cooked directly from frozen in a moderate oven 180degC for 40minutes.
Form chilled risotto into balls of around the size of an egg (you can make these smaller or larger depending on who is eating them!).
Coat in flour, then beaten egg and then breadcrumbs.
Shallow fry in rapeseed or sunflower oil. Keep turning the breaded balls until evenly browned all-over. Remove from the pan onto kitchen towel.
Serve or cool and freeze.