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!
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
- Mix the garlic, herbs and breadcrumbs
- Place everything else in bowls or plates:
- 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.
- Roll in the flour, then the egg, then the breadcrumbs, then the melted butter.
- Place on a greased baking tray:
- Bake 20-30 minutes at 200oC.
- Best served immediately, with some tomato sauce or pesto if desired, but can also be eaten the next day if fridged in between times.