Arancini

By Mary Berg

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Use leftover risotto from the week and create a delicious authentic Italian meal.

1H 10 Mins

Ingredients

Place the panko into a small food processor or a heavy-duty zip-top bag and pulse or crush into a slightly finer crumb.
Set out three shallow dishes. Add the flour into one, beat the egg in the second, and add the panko to the third. Season the panko with salt and pepper.
If using prosciutto, finely chop the slices and mix into the risotto.
Lightly wet your hands with some water and scoop a quarter cup of the prepared risotto into your hands. Flatten the risotto slightly and place a cube of mozzarella in the centre. Wrap and pinch the risotto around the cheese to form a ball. Place the arancini onto a baking sheet or plate and continue until you have used up all the risotto and cheese.
Working with one at a time, toss the arancini in the flour, followed by the egg, and, finally, roll in the panko mixture. Place the breaded arancini back onto the baking sheet or plate and continue until all are coated. Place the arancini in the fridge for 10 minutes while you heat the oil.
Heat one inch of canola oil over medium heat in a deep-sided pan until it reaches 350ºF or a scattering of breadcrumbs browns in about 10 seconds. When hot, retrieve the arancini from the fridge and carefully fry until deeply golden brown, about four to five minutes. Remove from the oil onto a sheet of paper towel and season immediately with salt.
Serve hot as is or with prepared tomato sauce. Enjoy!