Prepare your assembly line. Risotto, mozzarella, egg beaten in a bowl, flour, breadcrumbs in a bowl
Form small balls of risotto, placing a very small piece of mozzarella inside each one.
Tip: remove any large bits of filling from the outer edges (e.g. mushrooms, courgette etc.)
Roll the balls in egg, then flour, then egg again and then breadcrumbs until entirely covered
Gluten free - either get GF breadcrumbs, or just use GF flour and skip the breadcrumbs. Sonia on Cookpad used ground almonds too!
Leave to set in the fridge for at least an hour
Two options now for cooking: fry or bake. I actually prefer baking in the oven - less mess, smells, wasted oil. Also healthier. But you dont always have an oven when you NEED arancini...
To bake - Spray or brush with oil and place in the oven at 180c for 20-30mins, turning once.
To fry - Heat up a pan with oil (deeper the better). Its hot enough if you drop a breadcrumb in and it sizzles.
Fry in the deep oil, turning often so they are brown and crispy all over!
