Making arancini is the perfect idea when you have leftover risotto. In this version I opted for a filling of soft fontina cheese (you can substitute it with Gouda or Gruyère), Parmigiano Reggiano and ham.
Ingredients for 4 persons
4 portions of cold risotto
80 g ham cut into small cubes
250 g fontina cheese cut into cubes
50 g grated Parmigiano Reggiano
40 g butter
1 dish of flour
1 dish of breadcrumbs
ground black pepper
oil for frying
Time: 30 minutes
Season the rice with two eggs, fontina cheese and diced ham, along with a sprinkling of black pepper.
Form equal-sized balls (about 6 cm). Dip them first in the flour, then in beaten egg and finally in bread crumbs.
Fry the arancini in a deep frying pan in already hot oil, browning evenly. Drain on kitchen paper and serve immediately (I also like them at room temperature).
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