Mozzarella and panko would probably have been perfect but we must remember that this is a blog about leftovers and stuff in the store cupboard so popping out to the shops would have been out of the question.
How to really make arancini …
Really cold, ie. chilled risotto is sticky and easily holds together to make a little orange or other shape.
~ Form cold risotto into balls (about 2 inches across would be reasonable – I was unreasonable)
~ Press a small dice of your chosen cheese into the centre of each ball and then reform the risotto around the cheese to encase completely and seal the cheese in.
~ Coat your balls (madam!) in seasoned flour, then the beaten egg and finally the crumbs or panko. Chill until needed.
~ Deep or shallow fry till crisp and deep golden.
~ Drain and sit for a minute or two (give the cheese a little extra melting time) then serve ideally with a good hot (both hot-heat and hot-spice would be good in my opinion) tomato sauce.
Boursin worked well flavour-wise but didn’t, of course, make for as gooey a melting heart as I’d have liked Nevertheless with some fresh herb salad (from Tesco), little plum tomatoes, red onion and balsamic glaze this was an excellent lunch - rather filling too.
In keeping, however, with the festive time of year I managed to struggle on and have a morsel or two of dessert.
So now I’m full. Again.