We love arancini! A lot!

There is nothing better than a crispy crumb outside and a creamy rice centre.

This recipe uses our Traditional Saffron Risotto as the base.

If you want to add some greens to the risotto, finely cut broccoli looks and tastes great!

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Makes around 35
(depending on the size you roll them)

Ingredients

1–2 c fine breadcrumbs
3 eggs, lightly beaten
1 clove garlic, crushed
1–2 c flour, seasoned with salt and pepper

Method

Place breadcrumbs in a shallow bowl.

Place beaten eggs in a shallow bowl with the garlic and whisk to combine.

Place flour in a bowl.

With damp hands, place a golf ball-sized amount of arancini in your hand and form it into a well-compressed ball.

Roll in flour, dip in the egg, and then coat with breadcrumbs.

Gently roll and pat the balls in your palm to make sure the crumbs adhere.

Repeat with remaining arancini.

Heat a deep fryer to 180°C and fry the arancini in small batches so the oil remains hot.

Once golden brown drain on paper towel.