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| Cripsy Risotto Balls |
Hands up if you have ever cooked a delicious risotto only to
realise you had used twice as much rice as you needed to, and you now have
enough to feed a small army?
I thought so...
It happens to the best of us. Before the grains of rice have
plumped and swollen it’s easy to convince yourself just to add another half a
cup or so more and before you know it your pan is overflowing with the stuff.
But fear not! Never again will you have to throw away tasty,
leftover risotto! This recipe is incredibly simple to follow, and deliberately so.
It is thought that arancini originates from Sicily, though
there are similar recipes elsewhere in Italy. They are often stuffed with a
meat sauce or even cheese, but so that you don’t have to buy in any extra
ingredients to make these, I’ve decided to give you a basic recipe and method
so that you can use any leftover risotto you might have.
