VEGETARIAN

Arancini

So, you have some leftover risotto. Even if you haven't, it's almost worth making some specially to do this with. The Italians would mix the risotto with breadcrumbs, egg and parmesan, and then deep fry the result. This is our version, without the breadcrumbs, shallow fried.
 

INGREDIENTS
 


Leftover Risotto
Grated Parmesan Cheese
Beaten Egg
Vegetable Oil
Metal Poaching Rings 3 1/2 " (90 mm) Diameter

 

PREPARATION
Difficult to be exact with quantities for this recipe. How much Risotto have you got left ?
One egg and one tablespoon of grated Parmesan to 100 - 150 grammes of risotto would be about right. This should give you 4  'rice cakes'

Heat a splash of vegetable oil in a frying pan, moderately hot, and stand the poaching rings, coated with a little oil on the inside, in the oil.

Mix the beaten egg and the cheese into the cold risotto, and with a spoon, put the mixture in the poaching rings. Be careful not to overfill them, we are looking for the finished risotto cakes to be about 1 inch (25 mm) thick.

After about 2 minutes, run a knife around the insides of the rings, just to make sure the risotto is not sticking.

After 3 minutes, slip a fish slice or broad palette knife under the poaching rings, and flip them over. Do this with confidence. If you dither, the risotto will break up in the pan.

Fry for a further 2 minutes, remove from the pan and stand on some kitchen paper for a minute or so to absorb any excess oil.

Serve