Parmesan Arancini

INGREDIENTS

• 1 batch of Basic Risotto
• 60g (2oz) Parmigiano Reggiano
• 3 large eggs, whisked
• 90g (3oz) plain flour, sieved
• 150g (5oz) panko or breadcrumbs

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INSTRUCTIONS

1. Prepare the Basic Risotto, stir in the cheese and then let the rice cool down.
2. Preheat the oven to 180°C/350°F/gas mark 4.
3. Line a baking tray with baking parchment.
4. Whisk the eggs in a large bowl and then add the flour in slowly while stirring vigorously to avoid any lumps forming.
5. Sprinkle a thick layer of breadcrumbs on a plate.
6. You now have the choice to create small balls, which will serve as bite-sized canapes, or large ones, which forms part of a main course. Should you opt for the latter, you can even add fresh mozzarella cheese to the center if you wish.
7. Roll the rice into balls, then dip into the beaten egg and dredge in the flour.
8. Bake in the oven for 20 minutes or until crisp and golden.
9. Serve with a light salad or green vegetable