I can’t actually decide if leftover risotto turned morphed in arancini is actually better than risotto…? See what you think
- Leftover pea and mint risotto, chilled (or any other risotto)
- 1 egg, beaten
- Plain flour
- Grated parmesan
- Good melting cheese e.g. mozzarella, tallegio etc
- Sunflower oil for frying
- 1 large ripe avocado
- Handful of chopped mint leaves
- 1 lemon
- Get 2 clean shallow bowls ready. Place the egg in one, the flour in another and the breadcrumbs, parmesan and some seasoning in the other.
- Roll your chilled risotto into balls (mine were about golf ball size) placing a small piece of your melting cheese in the middle if you like.
- Roll each in first the flour, then the egg and finally coat in the cheesy breadcrumbs. If you want a thicker coating repeat in the egg and breadcrumbs. If not, place aside on a plate and repeat with the rest before chilling (the arancini that is…feel free to chill too).
- Preheat the oven to 180°C for later. I fried my arancini in shallow oil but they are delicate (unless you made a very stodgy dry risotto to start with- to avoid this see tips here). If you have a deep fryer fry each arancini until golden. If not, fry in shallow oil until crisp. Place in a the oven to warm through to the middle while you make the puree.
- Scoop out the ripe flesh from your avocado and place in a food processor with some seasoning and a splash of lemon juice. Blend until thick, glossy and smooth – feel free to add flavours here you like. I added some mint leaves but lime, coriander, chilli all work well depending on what flavour your arancini are.
- Once ready, serve your crispy and melt in the middle arancini on top of your silky puree with a scattering of fresh mint.