Serves 4
3 cups cooked risotto (Salmon, Pea and Lemon Risotto)
3 eggs
60g mozzarella,
cut into 4 cubes
1/2 cup plain flour
1 1/4 cups purchased dry breadcrumbs
olive oil cooking spray
green salad, to serve
snow pea tendrils, to serve
lemon wedges, to serve
1 Preheat oven to 200C. Line a baking tray with baking paper. Combine risotto and 1 egg in a bowl. Form mixture into 4 pear shapes. Insert a cube of cheese into each arancini, covering with risotto. Place flour into a bowl. Whisk remaining eggs in a shallow dish. Place breadcrumbs into a bowl. Lightly coat rice mixture with flour, roll in beaten egg and then breadcrumbs. Place onto prepared tray.
2 Spray with olive oil and place in oven. Bake for 15-20 minutes or until lightly golden and heated through. Serve with salad, snow pea tendrils and lemon wedges. Season with freshly ground black pepper.
