morsels45

morsels45 said

Arancini

Risotto’s second life, fried, with a molten middle.

Arancini
Photo: Gmelfi, Public domain, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make arancini

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

From yesterday’s risotto

45 minutes · serves 4 · Medium

What you need

  • 600g cold risotto
  • 100g mozzarella, in small cubes
  • 2 eggs
  • 80g flour
  • 150g breadcrumbs
  • Oil for frying

What you do

  1. 1The risotto must be properly cold and stiff. Warm risotto will not hold a ball and there is no fixing it.
  2. 2Take a heaped tablespoon, flatten it in your palm, put a cube of mozzarella in the middle and close it into a ball.
  3. 3Flour, then beaten egg, then breadcrumbs. Press the crumbs on firmly and do the whole batch before you fry anything.
  4. 4Fry at 180C for 4 minutes until deep gold, three or four at a time.
  5. 5Drain on a rack and wait two minutes — the middle is molten and it will take the roof of your mouth off.

Baked

40 minutes · serves 4 · Easy

What you need

  • 600g cold risotto
  • Mozzarella
  • Egg, flour, breadcrumbs
  • Oil spray

What you do

  1. 1Shape and crumb as above.
  2. 2Spray well with oil and bake at 200C for 25 minutes, turning once.
  3. 3Paler, less rich, and they still work.