Cheesy Basil Rice Bites
6,5 / 10
Ham and mozzarella arancini ... Add a little chopped ham instead of the pesto Tomato mozzarella arancini ... Add 2 ripe chopped tomatoes instead of the pesto
Stir the Parmesan, pesto and mozzarella through the risotto. Shape into equal balls. If you prefer, you could make finger shapes instead.
Lay out the flour, egg, and breadcrumbs in separate shallow bowls.
Dip the risotto balls into the flour, shake off the excess, and then dip in the egg and then the breadcrumbs. Use one hand and keep the other clean for ease.
Heat 10 cm | 4" of oil in a large heavy-based saucepan to 180°C | 350F or until a cube of bread sizzles when dunked in. Fry the risotto balls until golden and crisp all over. Serve hot or warm.