Oven Baked Arancini (Risotto Balls)
- 1 cup plain flour
- 3 eggs
- 200 grams breadcrumbs
- 1 quantity slow cooker risotto
- Preheat oven to 180°C.
- Line a baking tray with baking paper.
- 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.
- Make sure you have wet hands and grab a handful of the risotto. Squeeze and shape it into a ball.
- Place the risotto ball into the flour and lightly coat.
- Dip the risotto ball into the egg and give a little shake to remove excess.
- Drop into the breadcrumbs and roll around until well covered.
- Place on the tray and then gently pinch the top to make the ball more of a pear shape.
- Brush each risotto ball with remaining egg.
- Place in the oven and bake for 15 minutes or until golden.
- Serve on their own as a starter, or with salad for a light meal. Makes 15.
Recipe by Planning With Kids at https://planningwithkids.com/2012/10/15/oven-baked-arancini-risotto-balls/
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