A Glaswegian’s Take on Arancini

After last week’s (no doubt) massacre of West African cuisine, I thought I’d turn my hand nearer to home (slightly) and try my arm at something else that I’ve never tried but which sounded good on others’ blogs: arancini, or Italian rice balls. Again, there wasn’t any recipe which particularly took my fancy so I mashed the following together (quantities are vague as this is meant to be made with leftover risotto; I had plenty of jollof left over and so added some peas and parmesan to it and then used that). Although they are in no way authentic, they are very tasty!

2013-03-31 18.14.08

(serves 2-3)

2-3 cups risotto

Flour to coat

1 cup breadcrumbs

1 tsp garlic salt

1 tsp mixed herbs

1 egg, lightly beaten

50g butter, melted

Optional: some cream cheese or mozzarella

  1. Mix the garlic, herbs and breadcrumbs
  2. Place everything else in bowls or plates:  2013-03-31 17.27.54
  3. Scoop some risotto and make a ball. If using cream cheese or mozzarella, poke a hole in the middle and fill with cheese, then cover over with more rice.
  4. Roll in the flour, then the egg, then the breadcrumbs, then the melted butter.
  5. Place on a greased baking tray:  2013-03-31 17.40.03
  6. Bake 20-30 minutes at 200oC.
  7. Best served immediately, with some tomato sauce or pesto if desired, but can also be eaten the next day if fridged in between times.

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