The Best Guide for the West Somerset & Exmoor Area

Arancini

Author: Emma Allsopp

Published: 27th November 2011 17:59

A perfect vegetarian canapé, using left over risotto to make the most wonderfully crisp nibbles with melting mozzarella centres. Using a flavoured risotto such as wild mushroom or Tomato and basil gives an extra flavour dimension.

Servings: Makes about 20 balls
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients

350g Cold leftover risotto
125g Mozzarella cheese
100g Plain flour
2 Eggs, beaten
200g Breadcrumbs
Oil, for deep-frying

Method

1. Take a spoonful of the risotto in your hands and shape into a flattened disc. Put a cube of mozzarella into the centre of the disc and squeeze the risotto around the cheese to form a tight ball. Repeat using up all of the risotto.
2. Roll the little balls first in the plain flour, then in the egg and finally in the breadcrumbs. Shake off any excess crumbs.
3. Heat the oil in a deep-fat fryer or pan to 180C. Gently lower the arancini into the oil in batches and fry until golden. Remove with a slotted spoon and drain well on kitchen paper.

These canapes can be cooked a few hours before they are needed.  Drain on kitchen paper to remove as much oil as possible, refrigerate and heat them in a very hot oven just before required.

 

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