Arancini Balls (Recipe from Cookie’s Kitchen)
Leftover mushroom risotto (or any other risotto)
Bocconcini (bite sized fresh mozzarella)
approx 1 cup Plain flour
2 Eggs- whisked
Oil for frying
Note: It's not possible to give exact measurements as it depends on the quantity of left over risotto.
Slice the bocconcini into thin slices and keep aside. Take a slice of bocconcini, place a basil leaf on it and then keep it as the center and form a risotto ball around it, try to keep it the size of a golf ball.
Repeat the process with the remaining risotto and place the balls in a platter. Now lets start the crumbing process, Take each risotto ball and roll it in flour, then the egg and then the bread crumbs. Repeat the process for all the risotto balls.
Now heat oil in a pan and once it's hot enough ( check by dropping a piece of bread if it sinks it's too cold, if it browns immediately it's too hot, if it sizzles and colours slowly it is at the right temperature) Place 3-4 risotto balls in the oil at a time and avoid over crowding. Let them fry till they get nicely crisp and brown. Repeat for the rest of the risotto balls. Your crispy arancini is ready.
Note: If you are preparing ahead of time, keep them in a warm oven to remain warm and crisp.Best served hot with tomato chutny.