There are always arancini at the tummies' after a risotto meal. It was a wonderful surprise when I found some leftover Meredith dairy goat cheese which I used as a filling. I also tried coating the rice balls with Japanese ponko breadcrumbs and I don't think I will be using regular breadcrumbs for coating arancini ever again. Happy cooking and have a great weekend! For my 2 other posts on arancini,
makes about 15
you'll need;
about 1.5 cups of leftover butternut squash risotto
1 egg, lightly beaten
some chopped parsley
goat cheese
ponko breadcrumbs
oil for frying
I found some Meredith dairy goat cheese in olive oil, fresh herbs and garlic in the fridge, the perfect filling for my arancini. Any good goat cheese will do.
Add the beaten egg to the leftover risotto and refresh it with some chopped parsley. Mix well.
Form little rice balls the size of ping pong balls and fill each with a little goat cheese.
Coat with breadcrumbs.
Fry and drain well. (I flatten rice balls a little and shallow fry instead)
Serve immediately as a quick snack.
Crispy on the outside and soft, moist and cheesy in the middle. Remember always to cook extra rice when you are cooking risotto.
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