Lemon & Rosemary Arancini (from leftovers)
Leftover lemon risotto makes excellent arancini! Its creamy texture and citrus-herb base give the arancini a bright, unexpected twist.
Ingredients
- Cold lemon risotto about 150–200 g
- 1 egg
- handful of grated cheese e.g. Parmesan, Pecorino, or even a soft centre like mozzarella
- Flour for dusting
- Breadcrumbs or panko, or stale bread blitzed into crumbs
- Oil for frying neutral oil like sunflower or rapeseed
Instructions
- Beat the egg and divide ½ for binding and ½ for coating
- Mix the cold risotto with beaten egg and a handful of grated cheese (optional). Form into balls (golf ball–size). You can tuck a cube of cheese or a chopped pickled wild garlic leaf into the centre if you like.
- Roll each ball in flour, dip in beaten egg, then coat with breadcrumbs. Chill for 15–30 mins to firm up.
Cooking (fry, bake or air fry)
- Shallow fry in hot oil, turning until golden and crisp (about 3–4 mins per side).
- Or bake at 200°C (fan 180°C) for 20–25 mins until crisp, spraying or brushing with oil.
- Or air fry. Temperature: 190°C (375°F). Time: 10–12 minutesLightly spray the arancini with oil before air frying. Don’t overcrowd the basket; give them space to crisp up evenly. Turn halfway through to ensure even browning
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