Arancini and salad

Arancini and salad

Leftover risotto? We've got a wonderful recipe to jazz it up into a completely new dish

Arancini

  • To make the arancini, completely chill the risotto, before rolling into 12 balls, about the size of golf balls.
  • Place the flour, eggs and breadcrumbs into 3 separate shallow dishes. Roll the balls in the flour, dip in the egg and then roll in the breadcrumbs. Then dip in the egg and breadcrumbs again to achieve an extra-crisp crust.
  • Heat the oil in a deep pan to 160˚C (check the temperature with a kitchen thermometer) and deep-fry the balls, in batches of 6, for around 5 minutes until golden. Remove using a slotted spoon, and place on a plate lined with kitchen paper to absorb any excess oil. They will retain their heat for about 5 minutes – otherwise keep them in the bottom of a low oven at 120˚C.
  • Meanwhile, place all of the salad ingredients in a bowl, drizzle over the balsamic vinegar and olive oil, and season with the salt as desired. Serve straight away with the hot arancini.
  • Makes 12

    What you need:

    • 200g leftover risotto, chilled
    • 50g plain flour
    • 3 medium eggs, lightly beaten
    • 150g panko breadcrumbs
    • 500ml vegetable oil, for deep-frying

    For the salad:

    • 100g cherry tomatoes, halved
    • ¼ cucumber, diced
    • 100g rocket
    • 50g green olives, pitted
    • ½ red pepper, deseeded and diced
    • Balsamic vinegar, for drizzling
    • Extra-virgin olive oil, for drizzling
    • Maldon sea salt (omit for small children)

    From Social Eats: Food to Impress Your Mates from the Pop-Up King by Jimmy Garcia (£19.99, Kyle Books).

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