Who knew that arancini balls were so easy to make! I’ve always loved these deliciously crispy balls of gooey rice and assumed they were tricky to make – not at all!
Of course you need to make the risotto first which is a little time consuming but if you have any leftovers when you’re next making your favourite risotto then make these. In fact it’s absolutely worth either saving some or making a little extra to roll into these beauties.
I made this batch out of some leftovers from my squash risotto, so that’s what I’ve included in the recipe. But you can of course make them with your favourite flavour – here’s a few of mine;
Once you have your cold Risotto then all you need to do is create a lovely crunchy, cheesy crumb with breadcrumbs, sesame seeds and nutritional yeast – then roll, fry in a little oil and bake for 10 minutes. Voila – gooey, cheesy, crispy balls of deliciousness!
I served mine in a simple but delicious marinara sauce. If you don’t have your own favourite recipe already then I think you’ll love this – a rich yet fresh tomato sauce with a hint of oregano and chilli. Also amazing on pasta or pizza!
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Here's a sneak peak...
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