A delicious risotto-style mixture, coated in breadcrumbs and fried until golden, arancini are a Sicilian specialty that uses up leftover risotto. Hot or cold, these fried rice balls make the perfect snack food for a busy day filling, fresh and full of flavor.
Ingredients
- 2 cups leftover risotto rice or risotto base, chilled
- 1 to 2 poached or roasted chicken breasts, skinned, shredded and finely chopped
- ⅓ cup Slow-Roasted Tomatoes, drained and finely chopped
- 1 to 2 tablespoons Fresh Arugula Pesto, plus extra to serve
- 2 eggs, beaten
- A small splash of milk
- 2½ cups panko breadcrumbs
- ⅔ cup shredded parmesan cheese
- Peanut oil, for deep-frying
- Sea salt and freshly ground black pepper
How to Make It
- Put the risotto in a bowl and mix in the chicken, tomatoes and a spoonful of pesto. Season with salt and pepper to taste. Shape the rice mixture into about 8 small balls.
- Whisk together the eggs and milk in a shallow bowl to make an egg wash. Mix the breadcrumbs and parmesan in another shallow bowl. One at a time, dip the arancini in the egg wash, coating all sides, then shake off any excess and roll each ball in the breadcrumb mixture until coated.
- Heat the oil in a deep, heavy pot to 325°F, when a cube of day-old bread will brown in 60 seconds. Gently lower the arancini, one at a time, into the hot oil and cook about 3 minutes until golden.
- Drain on paper towels, then serve with extra pesto for dipping. They make delicious canapés for cocktail parties, are lovely as an appetizer, or you can serve them with a mixed salad for a light lunch or dinner.
