How to make Arancini

Directions

1. 1
   Chill a batch of leftover risotto in the fridge overnight.
2. 2
   The next day, beat the egg with a fork and set aside.
3. 3
   Lay the breadcrumbs out on a plate, or in a wide bowl.
4. 4
   Roll the risotto into about eight golf ball-shaped balls in your hands.
5. 5
   Work as quickly as you can, so you don't dry the risotto out.
6. 6
   Get a small pan and pour in your oil.
7. 7
   Heat the oil until around 180-200C - the oil should shimmer.
8. 8
   Have a plate lined with kitchen towel next to the saucepan, ready for blotting the balls when they come out.
9. 9
   Each ball takes about a minute to cook - either deep fry them separately, or in small batches.
10. 10
    Place on a baking tray and leave them in a warm oven until ready to serve.