Love your leftovers with this Arancini patties recipe, where by using your remaining risotto you can transform it into delicious Italian fried rice balls.
250g-350g cold, cooked risotto
50-70g Parmesan or other hard cheese, grated
any scraps of cooked meat or fish, torn or chopped into small pieces
any cooked veg, such as mushrooms, courgettes, chopped small, and/or peas
some soft herbs, such as parsley, dill, lovage, chervil or chives, chopped (optional)
1 egg, beaten, to bind, if necessary
FOR THE COATING
1-2 eggs, lightly beaten (optional)
couple of handfuls of fine
Roll the mixture into walnut- to-golfball-sized balls, then flatten to form plump patties. Dust the patties with flour, and, if you want a crispy coating, dip them in beaten egg, then into fine breadcrumbs (just flouring is fine too).
Heat about a 1cm depth of oil in a large non-stick frying pan over a medium-high heat. Shallow-fry the arancini patties – in batches, if necessary – fairly gently until golden brown on the outside and piping hot in the middle. Serve immediately.