Okay, to stick to my tradition I'm changing it up a little. This recipe comes from the June 2009 Super Food Ideas and is called Pea and Prosciutto Arancini. I'm making Tomato Arancini because I had left over tomatoes from the Pizza Bites that I made yesterday and thought that I would whip up a quick tomato risotto. I love risotto balls.
There was no way of saving that picture from how ugly they are. I would called that a failed experiment in frying. Tasted pretty damned good if the kids reactions are anything to go by.
I have one tip though- if you dohappen to spill boiling oil on yourself keep it under the cold water no matter how much it hurts.
PEA & PROSCIUTTO ARANCINI
1/2 quantity Risotto Milanese (I'd go for any left over risotto)
4 slices prosciutto, finely chopped (left this out, obviously)
1/2 cup plain flour
2 cups dried breadcrumbs
4 eggs, lightly beaten
60g mozzarella cheese, cut into 30 1cm cubes
vegetable oil, for shallow frying
1. Put risotto in the fridge for 2-3 hours or until cool.
2. Line a baking tray with baking paper. Place flour and breadcrumbs on separate plates and egg in a bowl. Using clean, wet, hands roll 1 tbs. risotto mixture into ball (don't use too much like I did for the first few). Using thumb press a hollow in the middle. Put cheese in hollow and mould risotto around cheese. Repeat with remaining risotto.
3. Dip balls into flour then breadcrumbs. Repeat egg and crumbs to double coat. (This is super messy!) Place on prepared tray. Chill for 30 minutes.
Heat oil over moderate heat. Cook balls, in batches, turning, for 3-4 minutes or until golden. Transfer to paper lined plate to drain. Cover to keep warm. Serve.
