How to make Arancini

1. 1

   Chill a batch of leftover risotto in the fridge overnight.

2. 2

   The next day, beat the egg with a fork and set aside.

3. 3

   Lay the breadcrumbs out on a plate, or in a wide bowl.

4. 4

   Roll the risotto into about eight golf ball-shaped balls in your hands.

5. 5

   Work as quickly as you can, so you don't dry the risotto out.

6. 6

   Get a small pan and pour in your oil.

7. 7

   Heat the oil until around 180-200C - the oil should shimmer.

8. 8

   Have a plate lined with kitchen towel next to the saucepan, ready for blotting the balls when they come out.

9. 9

   Each ball takes about a minute to cook - either deep fry them separately, or in small batches.

10. 10

    Place on a baking tray and leave them in a warm oven until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.