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Arancini with easy tomato sauce

Arancini with easy tomato sauce

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Arancini with easy tomato sauce

By Abigail Donnelly

Serves ±10 balls

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

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

Method

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.