Serves six Ingredients Italian AT HOME

Here’s a recipe for risotto, mozzarella and basil arancini balls for your next at-home Italian feast, courtesy of Expat Kitchen.

Arancini

• 3 cups of already cooked risotto (best if

it’s cooked and cooled the day before) • Small handful basil leaves, finely chopped • ½ cup Parmesan cheese, grated • 5 eggs • Mozzarella, cut into mini cubes • ½ cup plain flour • 1 cup dried breadcrumbs • Oil for frying in thick based pot • Salt and pepper

Instructions

1. Mix basil, Parmesan and two of the eggs into cooled risotto. Season with salt and pepper, and mix well to combine. 2. Beat remaining eggs lightly in a shallow

dish. 3. Place breadcrumbs and flour in separate

dishes. 4. Using wet hands, roll portion of rice mixture into a ball, pushing a cube of mozzarella into the centre. 5. Roll ball in flour, dip in egg, then roll in breadcrumbs to coat. Repeat until all mixture has been used. Chill the balls in the refrigerator for better frying. 6. After warming the oil for frying, fry the arancini until golden brown, turning gently halfway through cooking.

Cook’s Notes & Tips

• Serve drizzled with tomato chutney • You can add sundried tomatoes or olives

to the mixture for some extra flavour • You can use prosciutto ham or different

types of cheese in the middle! Expat Kitchen #02-01, 9 Norris Road 6299 4221 | expat-kitchen.com