Today I made Arancini, or risotto balls.
I had these when out for lunch last Friday, and I wanted to try them myself. In fact, the reason we had risotto earlier in the week was so that I would have leftover risotto to make Arancini.
Cold risotto, shaped into balls, then flour-egg-breadcrumbed, and deep fried.
I should have added extra seasoning to the cold risotto, but they were still delicious. I suspect they will become a staple second-risotto dish and will stretch our chicken for a further day.
Thermy didn'r help with this, but it did make the accompaniments.
More on that in a moment.