Who doesn’t love arancini! It’s sure to be a hit with the kids so next time you make risotto, make it a big batch so you can make arancini the following night. Two meal with minimal effort. Bonus…
The kids will love to help prepare this meal. I rolled the balls and passed them to H to dunk in the flour, egg and panko crumbs. He had a great time but be warmed, we had panko crumbs from one corner of the apartment to the other!
Go ahead and use up whatever risotto you have on hand, but if you don’t have a favourite recipe, try my Asparagus and Saffron Risotto. It is lovely and creamy and I have a few little cheats if you don’t have time to stand in front of the stove for 30 or so minutes.
Asparagus and Saffron Arancini with Aioli
- Leftover Risotto that has been chilled in the fridge overnight - try my asparagus and saffron risotto; here
- flour for dusting
- 2 eggs; whisked
- Panko bread crumbs
- Oil for frying
For the aioli
- 1 garlic cloves; crushed
- 1/2 teaspoon sea salt
- 1 egg yolks
- 1/2 cup extra virgin olive oil
- 1/2 - 1 tablespoon lemon juice
- 1 teaspoons wholegrain mustard
- 1 tablespoon water (if needed)
For the aioli
- Add the garlic, salt and egg yolks in a food processor and process until well combined. With motor running slowly add the olive oil processing to form a thick mayonnaise. Transfer to a bowl and stir through the lemon juice and mustard. If too thick add some water and whisk.
For the arancini
- Add oil to a saucepan and heat to about 180 C/ 350 F - or use a deep-fryer if you have one.
- Add the flour to one bowl. Add egg to a second bowl and panko crumbs to a third.
- Roll the cold risotto into balls about 1 heaped tablespoon size. Then into the flour, then egg and then crumbs. Repeat until your leftover risotto is all used up.
- Place into the hot oil and cook until golden brown. Serve warm with aioli.