Oven Baked Arancini (Risotto Balls)
Recipe type: finger food
  • 1 cup plain flour
  • 3 eggs
  • 200 grams breadcrumbs
  • 1 quantity slow cooker risotto
  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.
Recipe by Planning With Kids at https://planningwithkids.com/2012/10/15/oven-baked-arancini-risotto-balls/