|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
350g Cold leftover risotto
125g Mozzarella cheese
100g Plain flour
2 Eggs, beaten
Oil, for deep-frying
- 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.
- Roll the little balls first in the plain flour, then in the egg and finally in the breadcrumbs. Shake off any excess crumbs.
- 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.