Arancini

The only thing better than risotto is arancini (deep-fried risotto balls) made from the leftovers. It's possible to fill the middle of these balls with cheese, but I think deep-frying rice is already decadent enough.

Ingredients:

• 300 grams leftover risotto

• 60 grams plain flour

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• 2 eggs

• 100 grams panko breadcrumbs

• Neutral oil, for deep-frying
  
  

Method:

1. Divide your leftover risotto by weight into approximately 30-50 gram balls, depending on how large you want your arancini.

2. If your risotto is too liquid-y for this to work, make rough piles on a baking tray (line with parchment paper) and freeze for 15-20 minutes to allow them to be handled.

3. Combine flour, pepper, oregano, and salt in a small bowl. Add beaten eggs to another small bowl, and add panko breadcrumbs to a larger dish or bowl.

4. Toss an arancino in the flour, shake off the excess, dip in egg, and then into breadcrumbs. You can separate your hands for wet and dry processes to avoid panko Sandman hands building up.

5. Repeat for the rest of your arancini and set aside on a wire rack while you preheat your oil to around 180°C.

6. Your risotto is already cooked, so deep fry in batches (no more than 2 or 3 for a small pot or deep fat fryer) until golden-brown and crisp on the outside.

7. Serve with a dollop of laoganmayonnaise, optionally grating some parmesan or drizzling balsamic vinegar over the top.