What she’d tell you
In Sicily they make risotto specifically so that there will be arancini the next day, which tells you which of the two dishes they actually prefer. The risotto must be fridge-cold or they fall apart.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Mix the cold risotto with the parmesan, one egg and the salt.
Cut the mozzarella into small cubes. Take a heaped spoon of rice, flatten it in your palm, put a cube in the middle and close the rice around it.
Roll each ball through flour, then the second beaten egg, then breadcrumbs.
Chill them 15 minutes while the oil heats to 180°C.
Fry in batches for 3–4 minutes until deep gold, then drain on paper.
Wait five minutes before eating one. The middle is molten and it will not forgive you.
If you haven’t got it
Cooked Risotto
any cold cooked rice mixed with an extra egg and a handful of parmesan
Mozzarella
a cube of any melting cheese, or a spoon of leftover ragù
Keeping it
Two days in the fridge, and they pack cold surprisingly well.
180°C oven for 12 minutes. Freeze them uncooked and fry from frozen for three months.
