Arancini balls are a clever and indulgent way to use up leftover risotto rice. Traditionally Arancini are a deep-frying food, but I decided to make them baked as are healthier and perfect for baby and kids. When I turn the risotto into arancini I put a small cube of mozzarella in the center. The melty mozzarella cheese in the middle made the arancini extra special!
(I made 12 Arancini)
Leftover risotto (I had approximately 150g of my butternut squash risotto)*
100g all purpose flour
12 cubes mozzarella cheese or cheddar cheese (approximately 1.5 cm)
*Just make sure your risotto is made with an Italian variety of rice (like Arborio or Carnaroli) that has the correct starches to produces a creamy texture when cooked.
In a bowl mix the sieved flour and the water until completely combined.
Place the breadcrumbs in a separate bowl.
Scoop 2 tbsps of risotto and shape into balls. Push each ball flat and place a cube of mozzarella in the middle, then bring up the edges of the arancini to create a ball.
Working in batches, dip the balls into the flour mixture and then in the breadcrumbs.
Place on a baking tray lined with baking paper, spray with olive oil and bake in the oven at 180°for 25-30 mins, turning after 15 mins, until golden.
Leave to cool for 5 mins and serve!