- 340 g leftover risotto, cooked
- 120 g flour
- 4 free-range eggs, beaten
- 155 g breadcrumbs
- Oil for deep-frying
- 1 cup readymade tomato sauce
- Parmesan to garnish
Ensure that the risotto is chilled before rolling into 10 equal-sized balls, or fewer if you prefer larger arancini.
Coat the balls in flour, then the beaten egg, before finally coating them in the breadcrumbs. Place in the fridge and chill for 10 minutes.
Heat the oil for deep-frying. Fry the arancini for 5 minutes or until golden and crisp.
Serve the arancini with the tomato sauce spooned over and top with freshly grated Parmesan.