“It probably ranks up there with the most middle-class of life’s problems, but I always seem to make too much risotto. Not that it’s a bad thing thanks to this little recipe. In fact, I find myself wanting to cook risotto just so I can make arancini rather than to enjoy it the first time round. These little golden, crispy balls have a soft, cheesy centre and are perfect finger food.”
Prep time: 10 minutes
Cooking time: Around 6 minutes per batch
Serves: Makes around 8 large arancini
Take the leftover risotto out of the fridge and leave it to warm slightly for around 10 minutes before handling. While you’re waiting, put the flour, eggs and breadcrumbs into 3 separate bowls.
Take some of the risotto and press it into your cupped hand. Place a teaspoon of the mozzarella into the centre and then wrap it up to form a ball. Roll the ball around in your hands, compressing slightly to ensure that it doesn’t fall apart when frying.
When you have a nice, smooth and even ball, roll it in the flour until completely coated. Repeat with the egg and finally the breadcrumbs and set to one side. Repeat the process until you have around 8 arancini and an empty risotto bowl.
Pour the oil into a large, deep saucepan over a high heat. You can check to see if the oil is hot enough by dropping in a breadcrumb. If it floats and bubbles you’re ready to go. Lower the arancini into the pan gently with a slotted spoon and cook in batches of 3-4 for 6 minutes per batch. Carefully roll the balls over in the oil every couple of minutes to ensure they cook evenly and are golden-brown all over. Remove from the oil and place the arancini onto kitchen towel to absorb any excess oil.
Serve with whatever dipping sauce goes best with the risotto you used to make the arancini. Arrabiata sauce is a classic accompaniment, but I enjoy having them with aioli. Anything goes.