ARANCINI
INGREDIENTS
- leftover risotto
- 1 egg
- 3 tablespoons breadcrumbs
- 3 tablespoons flour
- 500 ml vegetable oil
- salt to taste
INSTRUCTIONS
Crack an egg into a shallow bowl and whisk it well. Spread some breadcrumbs on a large flat plate and pour some flour into another shallow bowl. Take your leftover risotto and roll it into small balls. Coat each ball in flour, shaking off any extra, then dip it into the egg before rolling it in breadcrumbs until fully covered.
Heat some olive oil or any cooking oil in a big pan over high heat. Fry the risotto balls in small batches for about 2–3 minutes until they turn golden brown. Sprinkle with a little salt and enjoy!
