I was glad to discover this recipe last year as i hate to eat the same dish twice in a row . I can eat leftovers but is has to be served in a different way as the original dish. Since we often cook risotto at home, we were left with leftover rice that i didn’t enjoy eating a second time. But now i really enjoy my leftover risotto and i especially cook more so i am sure to have leftovers. For this post i used my mushroom risotto in which i added some chopped basil , here is the recipe: https://sexycuisine.wordpress.com/2014/05/16/creamy-mushroom-risotto/
* 3 cups of leftover risotto
*1 cup of breadcrumbs
*1/3 cup of plain flour
1.Shape the risotto in 12 equals balls.
2.Heat some oil in a heavy deep pan or in a deep fat fryer at 180 degrees Celsius.
3.Coat the arancinis in flour , then place in the beaten eggs and finally coat them in the breadcrumbs .
4.Repeat the process for all the rice balls and start cooking them in batches until golden colour and crispy ( 3-4 minutes)
5.Once cooked serve 3 arancinis per guest with some marinara sauce .