I made these little arancini delights in about ten minutes, whilst on the phone to my BFF. So virtually one handed. Ten minutes, I should clarify, was only possible because I had leftover risotto from the night before, so it was just more a case of assembly.
I literally took cold risotto and formed it into a clump in my hand, poked a hole with my finger, which I could squish mozzarella cheese into, then reformed the rice in the shape of a ball. I dipped them in whisked free range egg, then a mix of rice and corn crumbs, and fried them in butter, over low temp, until golden all over. You could finish them in the oven for ten minutes to ensure a really gooey golden centre.
I also made a mayonnaise to go with them. Little miss one thinks these are possibly the best thing ever, whereas master two is begrudgingly shovelling them in, making exaggerated gestures of disgust. So I guess these were received with mixed reaction...!
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