- 1 batch of Basic Risotto
- 60g (2oz) Parmigiano Reggiano
- 3 large eggs, whisked
- 90g (3oz) plain flour, sieved
- 150g (5oz) panko or breadcrumbs
- Prepare the Basic Risotto, stir in the cheese and then let the rice cool down.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Line a baking tray with baking parchment.
- Whisk the eggs in a large bowl and then add the flour in slowly while stirring vigorously to avoid any lumps forming.
- Sprinkle a thick layer of breadcrumbs on a plate.
- You now have the choice to create small balls, which will serve as bite-sized canapes, or large ones, which forms part of a main course. Should you opt for the latter, you can even add fresh mozzarella cheese to the center if you wish.
- Roll the rice into balls, then dip into the beaten egg and dredge in the flour.
- Bake in the oven for 20 minutes or until crisp and golden.
- Serve with a light salad or green vegetables.
- Deep-fried food is always going to taste more decadent than its baked counterpart, so there’s nothing stopping you from deep-frying the arancini, which is the traditional method.
- You can add even more parmesan if it suits your taste and pack even more flavour into the rice balls.
- Category: Main Course
- Cuisine: Italian
- Serving Size: 1 serving
- Calories: 477
- Sugar: 2.5 g
- Sodium: 348 mg
- Fat: 10.5 g
- Saturated Fat: 4.8 g
- Carbohydrates: 75.7 g
- Fiber: 3.2 g
- Protein: 13.5 g
- Cholesterol: 83 mg