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Arancini with melting mozzarella centres

Eleanor Smallwood
Golden risotto balls with crisp shells and melting middles from Eleanor Smallwood

Arancini with melting mozzarella centres

Method

1. Take a spoonful of the risotto in your hands and shape into a flattened disc. Put a cube of mozzarella into the centre of the disc and squeeze the risotto around the cheese to form a tight ball. Repeat using up all of the risotto.

2. Roll the little balls first in the plain flour, then in the egg and finally in the breadcrumbs. Shake off any excess crumbs.

3. Heat the oil in a deep-fat fryer or pan to 180C. Gently lower the arancini into the oil in batches and fry until golden. Remove with a slotted spoon and drain on kitchen paper. Serve immediately.

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Serves: Makes about 20 balls

Prep: 15 min
Cook: 10 min

Ingredients
350g 350g cold leftover parmesan risotto
125g buffalo mozzarella cheese
100g plain flour
2 Eggs, beaten
200g breadcrumbs
oil, for deep-frying