I have been wanting to make Arancini for some time. Lots of recipes require you to shallow fry the risotto balls, but I thought I would have a go at making them in the oven. Not only does it cut down on the fat, but it is actually easier and less messy to do so – double win!

They are super delicious and the kids actually liked them. As they are not fans of risotto, I wasn’t sure they would. With the crunchy outside and being in ball format, I think the difference in texture was enough to win them over.

Oven-baked arancini

Ingredients:

• 1 cup plain flour
• 3 eggs
• 200 grams breadcrumbs
• 1 quantity slow cooker risotto

Method:
1. Preheat oven to 180°C.

2. Line a baking tray with baking paper.

3. You will need three shallow bowls. In the first one add the flour, in the second one whisk the eggs and in the third one place the breadcrumbs.

4. Make sure you have wet hands and grab a handful of the risotto. Squeeze and shape it into a ball.

5. Place the risotto ball into the flour and lightly coat.

6. Dip the risotto ball into the egg and give a little shake to remove excess.

7. Drop into the breadcrumbs and roll around until well covered.

8. Place on the tray and then gently pinch the top to make the ball more of a pear shape.

9. Brush each risotto ball with remaining egg.

10. Place in the oven and bake for 15 minutes or until golden.

11. Serve on their own as a starter, or with salad for a light meal. Makes 15.

How do you make Arancini?

Tags: finger food, lunch box