Arancini. Aranciiiniii. Say it with me, in a terrible Italian accent. Tiny risotto balls, named arancini because they look like little oranges [arancia is orange in Italian].
My first and only experience of these babies is eating them sitting outside the Colosseum, all lit up at night, and absence has made the heart grow fonder. After three years, they’re back in my life and I have no idea what took me so long to make them. Take a tub of leftover cold risotto, a ball of mozzarella, and high levels of procrastination and you have yourself a snack fit for a king.
Mozzarella, cut into small pieces
1 beaten egg
Breadcrumbs (I used pre-made ones, shhhh)
Preheat oven to 200C
Roll a tablespoon-sized portion of cold risotto into a ball in the palm of your hand, flatten slightly and place a piece of mozzarella in the centre. Wrap the risotto around the mozzarella and form a ball again.
Repeat with all the leftover risotto, then roll each ball in flour, then dip in egg, then roll in breadcrumbs.
Place in the fridge for 10 mins to firm up slightly, then bake on a tray lined with greaseproof paper for 20-25 minutes, until golden and toasty.