Arancini - LEFT OVER RISOTTO
Ingredients
Leftover risotto 1 1/2 - 2 cups
Mozzarella cheese 20 grams
Eggs 4
Breadcrumbs 1 1/2 - 2 cups
Extra-virgin olive oil 1 tablespoon
Refined flour (maida) 1 cup
Method
Cut mozzarella cheese into 8 small cubes.
Divide risotto into 8 equal portions and stuff each portion with a cheese cube and shape into a ball and place them on a plate.
Break eggs into a bowl and whisk well.
Combine breadcrumbs and olive oil in a bowl and mix well. Put the refined flour in another bowl.
Roll the balls in refined flour, dip in the whisked egg and roll in the breadcrumb till well coated.
Repeat the coating in whisked egg and breadcrumbs.
Place the prepared balls in an air fryer and fry at 180ยบ C for 15 minutes.
Arrange the prepared arancini on a serving plate and serve hot.
Ingredients
Leftover risotto 1 1/2 - 2 cups
Mozzarella cheese 20 grams
Eggs 4
Breadcrumbs 1 1/2 - 2 cups
Extra-virgin olive oil 1 tablespoon
Refined flour (maida) 1 cup
Method
Cut mozzarella cheese into 8 small cubes.
Divide risotto into 8 equal portions and stuff each portion with a cheese cube and shape into a ball and place them on a plate.
Break eggs into a bowl and whisk well.
Combine breadcrumbs and olive oil in a bowl and mix well. Put the refined flour in another bowl.
Roll the balls in refined flour, dip in the whisked egg and roll in the breadcrumb till well coated.
Repeat the coating in whisked egg and breadcrumbs.
Place the prepared balls in an air fryer and fry at 180ยบ C for 15 minutes.
Arrange the prepared arancini on a serving plate and serve hot.
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