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