This Waitrose recipe, made by Angela Hartnett for guest Giovanni Pernice on Dish podcast, and inspired by a recipe by Mary Gwynn, can be filled with any combination of vegetables you have in the fridge. Choose from leftover pesto, harissa and tapendade, too.
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Mix the rice with the vegetables, pine nuts and Parmigiano (if using risotto and it already has a cheese in it, omit the cheese here). Check the seasoning.
Using damp hands to stop the mixture sticking, mould it into 4 large or 12 mini balls. Press a cube of mozzarella or feta into the centre of each, add a bit of pesto or other sauce and press to seal inside the rice. Chill until ready to use.
Place the eggs, flour and breadcrumbs in three shallow dishes in a row. Dip the arancini into flour, then egg and finally crumbs to coat all over. Repeat the egg and breadcrumb coating to give a thick crust.
Heat the oil in a large heavy-based pan or deep-fat fryer until it reaches 170ºC, or a cube of bread sizzles and browns in 30 seconds. Cook the arancini, in batches, for 3-6 minutes depending on their size, until golden and crisp. Drain thoroughly on kitchen paper. Keep warm while you cook the rest. Enjoy warm on their own or with a fresh tomato sauce.
Typical values per item when made using specific products in recipe
Energy | 3,614kJ/ 814kcals |
|---|---|
Fat | 40g |
Saturated Fat | 9.3g |
Carbohydrates | 83g |
Sugars | 5.5g |
Fibre | 3.6g |
Protein | 29g |
Salt | 1.3g |
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