Well, after a glut of sweet posts, this is finally a savoury post. And one without any chillies! I consider risotto to be a standby meal because it’s so easy to make and most of the ingredients can be found in the cupboard, freezer or fridge. I tend to use fresh mushrooms if I have them but it’s great with dried mushrooms, possibly better because of the stronger flavour. I always have frozen peas in the freezer; onions, garlic and rice in the cupboard and usually parmesan in the fridge. I haven’t included the full recipe for the risotto as I never measure how much of what I’m using and for arancini, I’m sure any risotto would do. This time I just made extra risotto for our dinner the night before so I could be sure of having leftovers to make these. I planned to make them in the evening but being a little greedy, there wasn’t quite enough risotto left for two people and so I made the arancini for my lunch instead. Usually arancini are deep-fried, but I decided it would be easier, a little healthier and less messy to bake them. I could have coated them in flour and then egg before the breadcrumbs but as the rice balls are quite sticky I just used breadcrumbs and they easily stuck to the risotto balls. The finished result was crispy on the outside and warm and creamy inside.
Leftover risotto (made with arborio rice, onion, garlic, bacon, mushrooms, peas, chicken stock, rosemary, thyme, parmesan)
How to Make Baked Arancini
1. Use any leftover risotto. Form into small balls using approximately 2 teaspoons of risotto for each ball. Roll in the breadcrumbs.
2. Place the arancini on a baking tray and bake in the oven for 30 minutes at about 200C.
I just served them with salad but I think they would be lovely with a tomato salsa.