This is one of those recipes which I struggled to make, as I was trying to recreate the ones my mother always makes at home, I love arancini, especially the ones you eat in Sicily, huge and oozing with ragù and melted cheese. These are much simpler and also a little 'healthier' as they don't have cheese or ragù. But you can always add them if you feel like being naughty.
NOTE: you have to make risotto with saffron the night before. For the basic risotto recipe click here.
Makes roughly 12 small arancini
300g of risotto made the day before and chilled
1. Break 1 egg into the bowl with the risotto and combine it well.
2. Place the flour and breadcrumbs in two separate bowls. Crack the remaining eggs into a third bowl and whisk till they are combined.
3. Dampen your hands and take roughly one teaspoon of risotto. Make it into a ball by squishing the sides.
4. Roll the risotto ball in the flower, making sure to coat it completely. Then in the egg and finally in the breadcrumbs. Set aside.
5. Repeat this for the entire bowl of risotto.
6. Heat 2 fingers of vegetable oil in a non stick pan. Drop a tiny bit of mix to see when the oil is hot enough. Place the arancini in the pan, four at the time.
7. Using tongs, turn them almost constantly, making sure that each side browns nicely. When the oil is very hot, they only need to cook for 2 minutes each.
8. Remove the browed ones from the pan and place on a dish with kitchen roll on it, so that the excess oil gets absorbed. Sprinkle with salt and eat hot!