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Asparagus Arancini - be sure to make extra risotto so you can make arancici the following night - winning...

Asparagus and Saffron Arancini with Aioli

Ingredients

  • 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)

Instructions

For the aioli

  1. 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

  1. Add oil to a saucepan and heat to about 180 C/ 350 F - or use a deep-fryer if you have one.
  2. Add the flour to one bowl. Add egg to a second bowl and panko crumbs to a third.
  3. 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.
  4. Place into the hot oil and cook until golden brown. Serve warm with aioli.

Recipe Notes

If you don't have a food processor make the aioli by hand. I did. My food processor is too large so wouldn't work. Just follow the steps above but whisk by hand and add a little oil a time.