🥘 Carole’s risotto use up – arancini…

Ingredients:

• Leftover risotto
• 1 egg
• Breadcrumbs
• Olive oil

Step by step:

1. Take your leftover risotto and roll it up into small balls (approximately 2cm diameter) no bigger than a golf ball.
2. Whisk an egg in a small bowl and place your breadcrumbs in medium size dish. Heat some oil in a sauté pan
3. Roll the risotto balls through the beaten egg mixture and then roll through the breadcrumbs. Place the rice coated balls in the saute pan and cook until nicely browned all over.
4. Serve with a crisp salad and some vegetables of your choice.

Broad Bean Risotto > HERE