These Italian, stuffed rice balls are coated in breadcrumbs and then fried. They get their name because they look like little oranges which are called ‘arance’ in Italian. And we can guarantee they will be a hit as a bar snack at your next social do.
MAKES 15 // COOKING TIME 25 min
½ cup flour
2 eggs, beaten
1 cup breadcrumbs
200g leftover plain risotto
½ cup Bolognese sauce or other filling, such as Gorgonzola
Vegetable oil, to deep-fry
Parsley, to garnish
1. Put the flour, egg and breadcrumbs in separate bowls.
2. Take 1 tbsp cold risotto and flatten it into a disc. Place ½ tsp filling in the centre, then mould the risotto into a ball around it.
3. Roll the ball in flour, egg, then breadcrumbs and set aside. Repeat steps 2 and 3 until all of the risotto has been used up. (You should have ±15 balls.)
4. Heat the oil in a pot over high heat. Deep-fry the balls for 3 minutes, until golden brown. Drain on paper towel. Serve garnished with parsley.