Fried Risotto Cakes (Arancini)

It wasn't my intention to do a post for Arancini (beautiful fried risotto balls) but after I made my Mushroom Risotto I had enough left over to make some for a quick and easy dinner the next day. They turned out to be so delicious it seemed a shame not to post them so I quickly snapped some pics before we devoured them! Traditionally they are meant to be little balls but since I had some big slices of mushrooms I decided to make them into cakes instead – you do whatever you prefer! Either way they are absolutely delicious – sizzling and golden crisp on the outside and warm, soft rice on the inside with molten mozzarella oozing from the middle....perfection on a plate! To finish them off I served them with my Basic Tomato Sauce which I spiced up with a finely chopped red chilli to add a little heat. Next time you make risotto I definitely recommend that you leave enough to make these after....in fact it's worth making a big pot of risotto purely so you can indulge yourself with these!

I haven't given specific measurements for the ingredients since it will depend on how much risotto you have but it's easy to adjust to the quantities you need.

Risotto of your choice

Mozzarella, cubed into small pieces

Plain flour seasoned with salt and pepper

1-2 eggs, beaten and seasoned

Breadcrumbs – I used a mixture of normal breadcrumbs and Panko breadcrumbs

Oil for frying

To serve:

Basic Tomato Sauce (with some added chilli if you want some spice)

Salad

Set up a breading station by putting the flour on one plate, the beaten egg(s) on a second and the breadcrumbs onto a third plate. Line a tray or large plate with a little baking parchment and put to one side. Divide the risotto into portions then shape into either balls or cakes. Put a piece of mozzarella into the middle of the cakes and then form the rice around it so that it is completely encased. Take the first cake and lightly dredge it into the flour so it's evenly coated then dip it into the egg. Finish by coating it with the breadcrumbs then place it on the tray and repeat with the remaining risotto.

Heat some oil in a frying pan – I just shallow fry them but if you would rather deep fry the arancini use a deep fat fryer or a large pan – until a piece of bread sizzles instantly when you drop it in the oil. Gently fry the arancini until they are golden and crisp then place on a plate lined with kitchen paper. Eat hot with the tomato sauce for dipping on the side, and if you like some salad. Delicious!