Friday, 8 August 2014


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.

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