Arancini
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Servings
4-12
Arancini are a delicious little starter to serve at a dinner party, and a fantastic way to use your leftover risotto.
Ingredients
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500g cold Risotto rice
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25g Freshly grated Parmigiano Reggiano
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Wheat flour
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Italian Sea Salt
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Fresh pepper
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1 egg
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Breadcrumbs (such as Japanese Panko)
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Neutral frying oil (like grapeseed or sunflower oil)
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Truffle mayonnaise
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Sage leaves
Directions
On a piece of baking paper, sprinkle grated Parmesan, wheat flour, salt and pepper.
Form the cold risotto into small balls of about 1 inch in diameter.
Roll the balls in the flour so that all sides are white with flour.
Crack an egg in a deep plate and whisk it together.
Put the breadcrumbs in another deep plate.
Coat the risotto balls in the whisked egg and then dip into the breadcrumb.
Fry the risotto balls in plenty of oil in a deep frying pan or sauté pan. They should be turned frequently until golden and crispy and look a bit like small oranges.
Remove from fryer and let the oil drip onto a paper towel.
Fry the sage leaves in the leftover oil until they are crispy - they will be used to garnish the arancini.
Serve the warm arancini on small plates. Place a teaspoon of truffle mayonnaise in the center of the plate and place one arancini on top. Put a small dollop of truffle mayonnaise on top and gently place a crispy fried sage leaf on top.
