Crispy arancini balls
Traditionally you would fry these , but I prefer to bake them in the oven . You still get a crispy coating , but without all the additional oil . Cold risotto leftovers make perfect arancini – just remove any large pieces of meat or fish first , then start rolling that rice !
Chris Bavin
MAKES ABOUT 14 BALLS PER 250G COOKED RICE cooked risotto rice , leftovers or freshly cooked cubes of mozzarella or any other melting cheese , or 1 tsp left-over ragu per arancini For the coating 50-80g breadcrumbs , fresh or frozen 30g flour 1-2 eggs , beaten spray oil or olive oil , for drizzling
1 Heat the oven to 180C / 160C fan / gas 4 . To make the coating , sprinkle the breadcrumbs onto a baking tray and toast in the oven for 7-8 mins – if toasting straight from frozen it will take a little longer . When the breadcrumbs are a light golden brown , take them out of the oven and set aside to cool . 2 Take a large tbsp of the risotto and roll it into a ball with your hands . If you want to stuff it , flatten it out slightly then place a piece of cheese or 1 tsp ragu in the centre and cover with the rice , rolling it into a ball once more . Set aside and repeat with the rest of the rice . If you have time , chill the rice balls in the fridge for 20 mins , or until needed . 3 Season the flour with salt and pepper , then tip it into a bowl . Put the eggs in another bowl and the toasted breadcrumbs in a third bowl . Roll the rice balls first in the flour , then in the egg , and finally in the breadcrumbs . 4 Place the balls on a baking tray lined with baking parchment and spray with oil or drizzle with a little olive oil . Bake in the oven for 20 mins and enjoy warm .
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