- July 2017
- Makes 6
- Hands-on time 15 min
It only takes 15 minutes to turn cold, leftover risotto into these easy Italian-style arancini cakes. Mixed with breadcrumbs and parmesan then fried to crisp perfection, these are a real midweek treat.
- 11.3g (3.9g saturated)
- 24.9g (1.1g sugars)
Arancini are traditionally round, but we flattened ours so they can be shallow fried.
If your risotto is too wet to shape, add extra parmesan to thicken it.
It’s less messy to coat the patties if you use one hand to flour and crumb them, and the other to dip them in the sticky egg.
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