POTL x ARC: Arancini

Arancini

Ingredients:

Left over risotto

6 eggs

Splash of milk

150g plain flour

150g breadcrumbs

Oil for frying

Smoked paprika

Aioli jar

With the left overs of your risotto allow to cool in the fridge, ideally spreading over a shallow tray and covering in cling film.

Once chilled and set, roll the risotto in to balls, roughly the size of a small plumb, and allow to set again in the fridge.

In the meantime mix half a tea spoon of smoked paprika with the jar of aioli in a small bowl and set to one side.

In three separate bowls put the flour, the next bowl crack the eggs and add a splash of milk and whisk, and finally the bread crumbs.

Dust a risotto ball in the flour, coat in the whisked egg, and gently toss in the breadcrumbs covering it completely then set on a tray. Repeat the process with the remaining risotto balls.

Using a table top fryer or a large sauce pan filled halfway with vegetable oil at 190 degrees, fry the arancini till golden. Sit on kitchen paper to absorb any excess oil, and season lightly.

Spoon the paprika aioli onto a plate, placing the arancini on top, and dust with smoked paprika.

Enjooooooy!