So you have left over risotto… You don’t make risotto you say?? WELL, you obviously don’t own a Thermomix. It is one of our go to meals as it can be cooked and on the table in under 25 minutes! If you have a Thermomix and make risotto then read on. If you make risotto the traditional way then continue reading… if neither of this options apply to you then read on anyway for research purposes, just in case ONE DAY you never know!
Many times there is left over risotto and I have to say that I have made risotto, by hand AND in the Thermomix and it doesn’t matter how you make it, as the next day, its is always like glue. The starch in the risotto has peaked and everything has come together. In the Mother Hubbard’s Kitchen, we don’t do waste and because I am not a fan of day old risotto, I make Arancini Balls. They are normally full of a beef ragu, but I prefer to fill them with a cube of mozzarella cheese, but really you could fill them with what ever you like!
Arancini Balls are Italian and like lots of yummy Italian food they are fried. I decided that apart from the fact, frying food is messy, I didn’t need the extra calories, so I just covered them in the mixture, placed them in a baking dish with a bit of grape seed oil in the pan and liberally stayed them with rice bran oil.
The time of baking depends on how brown you want them. It is important to turn them half way so that they brown evenly and you get that nice crispy golden colour all over.
Lastly any flavour of risotto will do, Just remove any larger chunks of meat/prawns and just keep the flavoured rice.
This recipe is for 8, 1/2 cup sized Arancini balls
1 – 2 day old left over risotto (with larger chunks of meat or vegetable removed)
8 x 3 cm Cubes Mozzarella Cheese
1 Cup Fine Bread Crumbs (approximately)
1/2 Cup Finely Grated Parmesan Cheese (approximately)
3 Eggs (approximately)
1/4 Cup Milk (approximately)
1/2 Cup Grape Seed Oil (you can use any oil really, just not Olive as it doesn’t get hot enough to brown the Arancini)
Spray Rice Bran Oil
1. Take 1/2 cup of day or two day old risotto and flatten in to a round patty and place a 3 cm cube of mozzarella in the centre.
2. Carefully cup the risotto around the mozzarella.
3. And continue until all the risotto is used up.
4. Beat eggs and milk into one bowl then add breadcrumbs and parmesan cheese to another bowl.
5. Place the Arancini bowls into the egg then into the bread crumb mixture and place on a plate.
6. Repeat this process so that the Arancini has two layers of egg and two layers of breadcrumbs and leave in the fridge for at least 30 minutes to set.
7. Meanwhile, preheat oven to 180°C and place baking paper into the bottom of a baking dish, add grape seed oil. Spray the top of the Arancini with the rice bran oil and place sprayed side down into the prepared baking pan with oil then spray the other side of the Arancini balls and cook in a hot oven for 20 minutes.
8. After 20 minutes turn over to brown the other side and serve when hot with a nice green salad.
It is that easy! So if you have never made risotto, give it a go and use the left overs to make this yummy dinner or take them for lunch, they taste good cold too!