Using leftovers has never tasted so good! Our Risotto Bianco is a perfect blank canvas to transform.
Leftover Risotto is easily transformed into these super flavoursome Arancini balls. Stuffed with mozzarella and served with a classic spicy, Italian arrabbiata sauce. Serve as a starter.
1 batch of risotto bianco
200g plain dried breadcrumbs
1 ball mozzarella
1 tin plum tomatoes
bunch of fresh sage
2 tsp dried chilli
2 cloves garlic
500ml vegetable oil
Make the risotto as per the Risotto Bianco recipe and leave to cool on the side for half an hour. Once cool, place into the fridge to firmly set up for an hour or so.
Start the dredge: Pour the flour, egg and breadcrumbs into three separate bowls. Season the flour with salt and pepper. Once the risotto is completely cooled, scoop 1/4 cup measures and shape into a flat rice patty. Pinch off a little mozzarella and place in the middle. Form the rice into a ball, enclosing the mozzarella inside. Roll in the flour and then in the egg, shaking to remove any excess.
Place in the breadcrumbs and roll around until fully coated. Place the ball on a baking sheet lined with baking paper. Repeat this process until all arancini have been coated and then place in the fridge once again for 30 minutes to firm up.
Onto the sauce: add a little oil to a pan and fry the chilli flakes, sage and garlic. Add the tomatoes, crushing them with the back of a wooden spoon or potato masher – I like my sauce with some texture, but if you prefer the sauce silky smooth then you can blitz in a food processor. Leave the simmer for 30 minutes until it’s thickened to your liking.
Heat the vegetable oil in a medium, heavy bottomed pan to 170°C/340°F. Once it’s up to temperature, cook the arancini in batches of 4-5 for 6 minutes. Leave to drain on a paper towel and sprinkle with some salt.
Serve with the Arrabiata sauce for a delicious starter!