Courgette, chilli and gorgonzola arancini.

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How to use up left over risotto..make arancini. Arancini are balls of risotto stuffed with cheese or sometimes ragù, originally from Sicily. The name derives from their shape and color, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means “little orange”). They are then rolled in breadcrumbs and deep fried, so delicious. Every time we make risotto we always make enough to make these the next day. They’re perfect for a picnic or as a snack. Just as delicious hot and crispy as they are cold.

Makes 8 Arancini

640g Courgette, chilli and ricotta risotto (this is how much we had left over)
1 egg, beaten in a bowl
80g fine breadcrumbs
60g plain flour
1 litre sunflower oil
8 small cubes of gorgonzola cheese
Salt and pepper, to season
Brown paper or kitchen roll, to drain

Place the oil into a deep pot and place under a low-medium heat. Add a pinch of salt and pepper to your breadcrumbs on one plate and place your flour on another. Using a normal sized cutlery table spoon shape the risotto into balls, one and a half spoons make a decent sized ball. Then using your finger poke a hole in the middle of the ball. Add a cube of gorgonzola or mozzarella if you prefer and then close the hole back up again by rolling the ball.
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Do this to all 8 balls then roll each one in flour. After the flour, dip them in the beaten egg and then roll them in breadcrumbs making sure they are completely covered. Check your oil is ready by placing a small piece of bread in the oil, if it floats and turns a nice golden colour, it’s ready. Fry your arancini in the oil in batches, 3 or 4 at a time until they turn a lovely golden colour. This only takes a couple minutes. Drain on brown paper or kitchen roll and serve straight away or when cooled, keep them in the fridge for up to 1 day and eat cold, lovely.

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