Risotto balls (or arancini) are a fantastic way to enjoy
left-over risotto. Serve them with salad or veges for a meal or
they make tasty tapas.
Ingredients
- 400g home-made cold risotto (use left-over risotto or see our Hints and Tips below for recipe suggestions)
- 25g grated parmesan cheese
- 1 egg, beaten
- 1 cup Gregg’s Tuscan Herb Crusting Blend
- 750mls rice bran oil for deep frying
Method
Stir the parmesan cheese through the risotto well.
Form the cold risotto into balls, working well to ensure they
are firmly packed - any air pockets inside will cause them to break
up when being cooked.
Dip the risotto balls in the beaten egg then roll in Gregg's
Tuscan Herb Crusting Blend.
Heat the oil to 180ºC and deep fry the risotto balls until
golden.
Drain on paper towel and serve hot with a rich tomato sauce.