24/05/2022
Easy Risotto Balls with Pesto Mayonnaise
This recipe is the one to turn to when you have leftover risotto in the fridge. My Risotto Balls are a simpler version of traditional Arancini and delicious served with a dollop of pesto mayonnaise for passarounds.
Makes:
12
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
- 1/2 cup good quality egg mayonnaise
- 2 tablespoons pesto
- 2 cups leftover risotto, chilled in refrigerator
- 1 tablespoon finely chopped herbs (basil, parsley, coriander or dill)
- sea salt and freshly ground black pepper, to taste
- 1 egg
- 1 1/4 cups dried breadcrumbs
- 50g mozzarella or cheddar cheese, cut into 1cm cubes
- extra light olive oil, for shallow frying
- herbs and paprika, for garnish
Method
Combine mayonnaise and pesto together to make Pesto Mayonnaise. Mix chilled risotto together with herbs and season to taste. Mix in egg, and up to 1/4 cup breadcrumbs to thicken the mixture enough so it can be shaped. Sprinkle 1/2 cup breadcrumbs onto a plate. Shape tablespoons of mixture into 12 balls, inserting a piece of cheese in the centre and place balls onto the breadcrumb-lined plate. Sprinkle with more breadcrumbs, gently rolling each ball into the breadcrumbs until well coated and evenly shaped. Refrigerate for at least 15 minutes until firm or freeze until required. Just before serving, shallow fry in hot oil, turning until golden all over and drain on absorbent paper. Serve with a dollop of Pesto Mayonnaise and garnish with herbs and paprika.
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