Arancini – Something Fried from Heaven

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Preparation + Cooking time: 40 mins

Ingredients:

  • Leftover carbonara sauce
  • Cooked rice
  • Milk

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  • Buffalo mozzarella
  • Olive oil
  • 1 egg
  • Breadcrumbs (I didn’t have these so I used tempura batter)

Method:

1. Scoop rice and carbonara sauce into a microwaveable bowl. Add milk.

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2. Microwave, stirring occasionally and adding milk as necessary until the mixture becomes a soft risotto.

 

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3. Put on disposable gloves and rub oil over them so they are non-stick.

4. Cut some buffalo mozzarella into small cubes and set aside.

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5. Scoop some risotto into one hand, place one square of buffalo mozzarella on top, and cover with more risotto so it forms a ball. Repeat until all the risotto is gone.

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6. Crack the egg, whip and then roll your risotto balls in the egg wash.

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7. Sprinkle the breadcrumbs on a tray and roll your now-sticky, egg wash-covered risotto balls to coat them.

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8. Roll your now crumbed risotto balls (which can now be called ‘arancini’) in some olive oil.

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9. Preheat the air-fryer and then air-fry your arancini until golden brown.

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10. Serve hot/warm and enjoy! Bet you can’t stop at just one! 🙂

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