Isn’t risotto just the best? I can’t get over how every single bowl I eat, I fall deeper and deeper in love with it. If you’ve been reading my blog for a while you’ll know that I am not shy about my intense passion for risotto. The sheer volume of risotto recipes on this website is testament to that. There’s just something about bowl-food that I can’t get enough of. After making my mushroom risotto recipe a few weeks ago, I decided to use the leftovers to make my second-favourite risotto recipe: Arancini. I love using leftover risotto to make risotto balls. And these arancini with their melty mozzarella middles are absolutely delicious. In fact, I make too much risotto often just so that I can make these little tasty bites.
How to make Arancini
Using cold risotto, form balls the size of golf balls. Stuff a small cube of mozzarella into the center of each rice ball then roll in between your hands. Cover the balls first in flour, then in beaten egg and finally in breadcrumbs. Fry the risotto balls in a pot of hot oil until golden brown and crisp. Remove and allow to drain on kitchen towel before serving with roasted tomato sauce.
What to serve with Arancini
To make the roasted tomato sauce, pre-heat the oven to 200°C/400°F. Place the cherry tomatoes with all the flavorings in a baking dish and place in the oven. Allow to roast for 30-45 minutes until the tomatoes are soft and caramelized. Remove from the oven then blend in a food processor or blender and serve with the fried arancini.
Can you freeze Arancini?
Yes, you can. Assemble the arancini balls then cover them in flour, egg and breadcrumbs. Place on a baking sheet lined with parchment paper and freeze until solid. Transfer the balls to a freezer bag or container and freeze for up to 3 months. Fry from frozen until the balls are golden brown and heated through.
Risotto recipes
