Arancini

🧂 Ingredients

• 600 g Risotto(leftover, cold)
• 200 g Ragù
• 150 g Mozzarella(cubed)
• 2 Eggs
• 2 cups Breadcrumbs
• 100 g Peas
• 1/2 cup Flour

👨‍🍳 Instructions

1. 1

   Mix cold risotto with beaten egg. Chill until firm.

   ⏱️ 2+ hours
2. 2

   Form rice around filling of ragù, peas, and mozzarella.

   ⏱️ 30 minutes
3. 3

   Coat in flour, egg, breadcrumbs.

   ⏱️ 15 minutes
4. 4

   Deep fry at 180°C until deep golden. Drain.

💡 Pro Tips

• ✓Risotto must be cold to shape
• ✓Seal the ball completely
• ✓Double breading makes them crunchier

🔄 Variations

• With ham instead of ragù
• With saffron risotto

🥗 Nutrition

Per serving