Leon loves a good risotto, but somehow always makes too much. Then one day, he found a way to turn what was left into a crunchy Italian treat: Leon’s Leftover Risotto Arancini.
Serves: Two
Time: 35 min
Ingredients (serves 2)
- 1/2 cup plain flour
- 2 eggs
- 3–4 slices bread (for panko crumbs)
- 1 teaspoon of sea salt
- vegetable or canola oil spray
- leftover risotto
- small bocconcini balls (or other cheese)
Method
Using the shredding disk of a food processor, put bread through to make coarse crumbs. Then, spread them on baking paper and bake at 150°C until the crumbs are dry (but not toasted – you don’t want them brown). This should take about six to eight minutes. It’s good to rustle up the crumbs during baking, to ensure they get good heat exposure and don’t stick.
Remove bread crumbs from oven and allow to cool. You’ve just made panko crumbs.
Now, preheat your oven to 180°C (160°C fan forced). Put the flour in a bowl, and your cool panko crumbs and salt in another, and whisk your eggs in a third bowl.
Cut the bocconcini in half or quarters, depending on size of bocconcini. Then, with wet hands, wrap a fistful of the leftover risotto around the bocconcini. Roll the risotto into a ball, and repeat with remaining risotto.
Next, roll the balls into flour one at a time, shaking off any excess flour. Dip in the whisked egg, then roll each ball in the panko crumbs, pressing to coat. Place balls on an oven tray covered with baking paper and spray lightly with oil. Bake for about 20 minutes until golden.
Serve as they are or with a simple tomato pasta sauce.
Tip: store leftover panko crumbs in a resealable plastic bag and put in the freezer – they keep for months!
Related articles:
Fried Rice for One
Spicy Rice for Two
Vietnamese Rice Paper Rolls
