Arancini

arancini filled with beetroot risotto and labneh.

This second best thing with a lovely risotto is that you can make Arancini with the leftovers. Arancini means small oranges in Italian and it’s easy to understand why when you see the fried golden risotto balls.

These Arancini was made with leftovers of my beetroot risotto, and stuffed with a labneh ball in the centre. It’s also really good to have a piece of mozzarella in the centre, as it melts when you deep-fry the Arancini!

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how to make

leftover risotto

Labneh or mozzarella ball

flour

egg

panko

To form the arancini, scoop a portion of the cold risotto into your hand. Place a labneh ball in the centre and shape the risotto so it completely encases it, then roll into a ball.

Prepare 3 bowls: one with flour, one with a whisked egg and one with panko. Coat the Arancini by carefully dipping them first in flour, then egg and finally panko.

Pour oil into a pot and heat to 170°. Carefully lower the rice balls into oil and fry until golden. Transfer to paper towels to drain; season with salt. Serve warm with a nice salad.

I served mine with kale from the garden topped with pomegranate seeds and feta cheese.