There are some things that can be done to save a little bit of time here and there. One of those things is leftovers. Not something that should be happening to much in the world of amine sensitivities, but it can be done. No one in this house would normally want to eat the same thing for dinner twice in a week, but if you reinvent it and use it for lunch boxes, well, that's a different story.
Risotto is something I can never make the right amount of. I don't think I've ever really tried to be honest. But risotto is also pretty uninspiring reheated. So what do you do with it? You turn it into balls!
This is not so much a precise recipe as a general guide. There are those that would argue that arancini should have a centre and they would be right, but there really isn't much for us failsafers to put in the centre. So they remain centreless.
Arancini - Risotto Balls
- Heat oven to 180℃
- Once leftovers are reasonably cool add some extra salt to taste and mix in beaten egg. All of the mixture needs to be moist, but not sloppy.
- Roll into balls of desired size and roll into crumbs.
- Place on baking tray and bake for approximately 20 mins (depending on size) or until hot through. (Alternatively, you could shallow fry them in a frying pan)
These make for a great lunch box filler. Make sure you freeze them once they are cool enough with paper in between layers. We put them into lunchboxes straight from the freezer and they are thawed by lunchtime. It puts a bit of variety into lunches that could otherwise consist of rice cakes every day.
Dairy/amines - Do it properly and place a cube of mozzarella in the centre of each ball.