salt and pepper to season
2 cup leftover Risotto
Juice and zest of 1 lemon
1/4 cup fresh parsley and sage
5 tbsp. olive oil
Set out 3 shallow bowls: one with flour, salt and pepper, the second with the whisked egg, and the third with breadcrumbs.
Roll tablespoonful’s of leftover risotto into 8 balls and flatten between the palms of your hands to make cakes. Set aside.
Coat the cakes in the flour, egg and then breadcrumbs.
Add olive oil to the inner pot.
Touch the SAUTÉ/SEAR menu to select SAUTÉ/SEAR HIGH TEMP program, set cooking time for 15 minutes and press START (Do not close the lid).
Cook Arancini cakes in batches, 4 at a time for 8 minutes, turning once (Do not close the lid).
Serve with crème fraiche and snipped chives.