意式炸饭团

Ingredients

• 1400g cooked saffron risotto (cooled completely)
• 2150g fresh mozzarella, cut into small cubes
• 3100g breadcrumbs (panko preferred)
• 42 eggs, beaten
• 550g plain flour
• 6Sunflower oil for deep frying
• 7Salt and pepper
• 8Marinara sauce to serve

Instructions

1. 1Take a handful of cold risotto (about 60g), flatten in your palm, and place a cube of mozzarella in the centre.
2. 2Close the risotto around the filling, shaping into a firm ball about the size of a golf ball. Repeat with all risotto.
3. 3Set up a breading station: flour, beaten egg, breadcrumbs in separate bowls.
4. 4Roll each ball in flour, dip in egg, then coat thoroughly in breadcrumbs.
5. 5Heat oil to 175°C (350°F) in a deep pan. Fry arancini in batches for 3–4 minutes until deep golden brown.
6. 6Drain on kitchen paper, season with salt, and serve immediately with warm marinara sauce.
7. 7Tip: The risotto must be completely cold and firm before rolling — warm risotto will fall apart.