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  1. #1
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    Default Risotto Balls

    Tell me how!

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    You mean arancini? Yum!!

    I would use left over risotto, or at least cook the risotto ahead and let it cool.

    Roll risotto into golf ball sized balls, and if you wish, using your thumbs poke a hole in the centre and insert filling of choice. Mould rice back over.

    Egg wash, crumb and pop into fridge to firm up.

    When ready to cook, shallow fry in some oil (I prefer canola or vegetable as it doesn't overpower the flavour of the risotto).

    I have just given you a 'how to' rather than a recipe.. hope it's what you were after!

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    Thanks!! I was wondering if it was different to making risotto. I make a tasty mushroom risotto so next time I'll make extra and do these. Yum!!!!

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    I use left over risotto. Last time I made them I let the rice cool before rolling it into balls and then I dipped in egg wash and coated them in a mixture of breadcrumbs /parmesan cheese. We have an AirFryer, so I cook them in that. So yummy with sweet chilli sauce.

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    Do you have to make them straight away or can the risotto be refrigerated for a day?

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    OMG I'm so making some of these next week!!!

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    Quote Originally Posted by Cue View Post
    Do you have to make them straight away or can the risotto be refrigerated for a day?
    I don't think it would matter if it was refrigerated overnight. I find them easier to roll/work with when the rice is cooler anyway.

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    I think day old risotto works better as its firmer

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    Cold works best & an ice cream scoop is good to use to get the same size :-) mozzarella in the middle is a must!!!

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    Made these tonight so thought I'd post!ImageUploadedByThe Bub Hub1375974767.785561.jpg

  11. The Following User Says Thank You to AmyEL For This Useful Post:

    Cue  (11-08-2013)


 

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