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.
- 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
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