Arancini Balls | Butternut Squash

Arancini Balls Butternut Squash 

Arancini is a fantastic way to use risotto. The risotto can be cooked to the recipe and then left to chill for several hours. Once the rice has cooled down it will become a lot firmer and can be shaped.

Ingredients

1. Chill the butternut squash risotto in the fridge, overnight works well
2. For the coating: flour, whisked eggs and breadcrumbs
3. Cooking oil to shallow fry the risotto balls

Preparing The Arancini

1. Roll the firmed butternut squash risotto into small balls
2. Pass the ball into the flour and shake off any excess
3. Drop the ball into the whisked whole egg and drain any excess
4. Roll in the breadcrumbs and coat well and re roll into a neat ball shape

Cooking The Arancini

1. Heat the oil to 180 degrees celsius
2. Carefully place the risotto balls into the oil and cook until golden
3. Take the balls out and drain any oil on kitchen paper

Finishing The Risotto Balls

• Plate the arancini neatly and serve with a dip