Leftover risotto is pretty horrid.
So turn it into these Baked Arancini Balls.
Theyre so unbelievably deliciousyoull start making extra large batches of risotto just so you could make these.
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I made these Baked Arancini Balls using leftoverBaked Creamy Pumpkin Risottowhich I shared last week.
But you’re free to use any risotto you want.
Real Arancini Balls are deep fried.
They are insanely addictive, with a golden crunchy crumb and creamy cheesy risotto on the inside.
I could eat them every day for breakfast, lunch and dinner.
But I need an Arancini fix every now and then.
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I make my Arancini Balls by baking them rather than deep frying.
This is really simple to make.
Firstly, mix an egg into leftover risotto.
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This step is optional.
It certainly doesnt affect the flavour, just the appearance.
Then refrigerate the mixture for at least an hour.
The next step is to coat the balls in panko.
Here is how I do it, along with my logic and some tips and tricks!
To get Arancini Balls golden brown, I mix olive oil into the panko.
That way my fingers stay completely clean and free of sticky risotto stuck with breadcrumbs!
The reason for this is that the balls will flatten slightly when baking.
Also because I use panko breadcrumbs, it creates a thicker crust than using breadcrumbs.
Thats it from me!
So heres the recipe love to hear what you think if you try it!
