Ingredients
- Arancini
- 1/2 batch leftover Creamy Lemon Risotto with Parsley Crumb, cold
- 1 cup mozzarella, shredded
- 1/4 cup plain flour
- 1 large egg, whisked
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- Parsley Sauce
- 2/3 cup (140 mililiters) olive oil
- 1 pack (8 grams) Gourmet Garden Parsley
- 1 teaspoon Gourmet Garden Garlic, Cold Blended Paste
- 1/2 tablespoon Gourmet Garden Lightly Dried Chilli, (optional)
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Combine cold leftover risotto (including parsley crumb) with mozzarella. Mix well to ensure cheese is evenly distributed.
- 2 Place flour, egg and panko crumbs into 3 separate bowls with high sides. Prepare a tray lined with baking paper.
- 3 Divide risotto mixture into 8 portions. Use slightly wet hands to roll each portion into a round ball. Working a few at a time, coat each arancini ball in flour, shaking off any excess. Then, dip in egg, ensuring to coat all sides and letting any excess drip off. Finally, coat with panko breadcrumbs. Gently press crumbs to adhere and gently roll in hands to re-shape, as needed. Set aside on lined tray. Repeat for all arancini balls. Loosely cover with cling wrap and refrigerate for 10 minutes.
- 4 Heat enough oil to submerge arancini balls to 180°C in a heavy bottom, deep-sided pot. Once oil is up to temperature, working in batches, fry arancini balls for 5 minutes, or until golden brown and hot in the centre.
- 5 To prepare Parsley Sauce, place all ingredients in a small bowl. Mix well to combine. Serve alongside crunchy arancini.
