Arancini (no eggs)

Name: Arancini (no eggs)
Total time: 2400 s
Yield: 2 servings
Cuisine: British
Ingredients: Left over risotto (check our my recipes); Dried mozzarella; 20 g flour; Cold water; Salt; 100 g or more Breadcrumbs

Gaia Riva @gaia

Bristol

I have been making arancini with eggs but when I was visiting Calabria recently, a lady suggested trying to make them with flour and water instead so here it is. Also I bake mine the Chris Jacobs way but you can (should) deep fry them.

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Ingredients

40 min

2 servings

Left over risotto (check our my recipes)
Dried mozzarella
20 gflour
Cold water
Salt
100 gor more Breadcrumbs

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Steps

40 min

1

Take the left over risotto make it into balls approximately as big as a tennis ball. You will put the dry mozzarella in the middle.
2

Mix the water flour and salt together until it makes a liquid paste. Similar to pancake mix. Lay the bread crumbs in a plate.
3

Now dip the risotto balls into the flour mix and then coat it with breadcrumbs. Do this twice for each arancino.