Cucina
Everybody loves arancini . A soft , warm ball of fried risotto with melting cheese in the middle . I however , do not want to be fiddling about deep frying , so decided to repurpose some leftover risotto into baked arancini . These measurements are based on how much risotto I had leftover , but obviously adapt it if you only have a tiny amount that would make a couple arancini , I made 7 !
300g leftover risotto ( I used a squash risotto I ’ d made and left in a tupperware in the fridge for a couple of days , but you can of course make it fresh , just refrigerate it before !) 100g breadcrumbs 100g flour , seasoned with salt , pepper and paprika 1 egg , beaten 1 ball mozzarella , cut into 1cm cubes
Cucina