I love variations, what about you?
Especially when “I exaggerate just a pinch …” with the portions and there’s half a pot of risotto left over!
What better time, then, to experiment something new?
Creamy and delicious, you can serve my special arancini cheese-filled as an appetizer or as a main dish (just add a salad).
If you prefer, you can also prepare them a little smaller and serve with a drink as a special appetizer!
Ready? So, let’s cook this yummy recipe and please let me know if you like it!
MAKES ab. 10 bites
READY IN 10’
7 tablespoons flour
20 tablespoons cold water
17,5 oz leftover chicory risotto (click for my recipe)
3,5 oz Fontina cheese
2 cups breadcrumbs
Frying oil to taste
STEP 1: MAKE THE BATTER
Beat flour and water in a bowl using a whisk to get a rather thick and sticky batter.
STEP 2: STUFF ARANCINI
Wet your hands with water, then take a spoonful of risotto, spread it on the palm of your hand
placing a cube of cheese in the center.
Then roll the rice into a ball.
STEP 3: COVER WITH BREADCRUMBS
Dip the rice balls into the batter, shaking off the excess,
then sprinkle them in breadcrumbs.
STEP 4: FRY
Fry arancini in deep, hot oil for a couple of minutes (just long enough to cook the breading, the rest of the ingredients are already cooked 😉).
#getBready & enjoy your meal