Little People: Arancini Balls

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After posting this recipe for one of my family’s favourite risottos, I thought I should share my favourite way to use left over risotto. Arancini balls are simple to make and great for kids dinner, lunch boxes and party food. They work best with left over risotto that has sat in the fridge overnight or has been frozen and defrosted.

Ingredients

  • Portion of left over risotto (works with any risotto)
  • 1 beaten egg for every 400-500g risotto
  • 1 more beaten egg
  • 1 cup plain flour
  • 2 cups breadcrumbs
  • Rice bran oil 

Method

  1. Mix beaten egg through left over risotto
  2. Take 2tbs risotto mix and shape into a ball
  3. Roll in flour, then egg, then breadcrumbs
  4. Refrigerate for 30min if you have time
  5. Shallow fry in hot rice bran oil and place on paper towel to drain
  6. Eat hot or cold
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