Arancini Recipe by Keenan Blake


500g leftover risotto (any type will do)
1 egg ( plus one more for coating)
1/2 cup breadcrumbs (plus 1 cup more for coating)
1/2 cup flour
Salt and pepper to season
150g to 200g cheddar cheese or any other cheese, cut into blocks

In a bowl add the leftover risotto, egg, 1/2 cup breadcrumbs. Mix everything together. Take a handful of the risotto mixture and incase a block of cheese in it. Do this until all your risotto mixture is finished. Let them refrigerate for 30 mins. In three small bowls add the flour in one, the egg in one and lastly the breadcrumbs in one. Season the three bowls with salt and pepper. Remove the arancini from the fridge and roll them the flour, then egg and lastly breadcrumbs. Fry on medium heat until golden brown.

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