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Arancini with Blacksticks Blue

Deep fried risotto balls, filled with oozy blue cheese.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Author Charlie H-S

Ingredients

  • 500 g Leftover risotto chilled. See notes above for suggestions.
  • 150 g Blacksticks Blue cheese
  • 300 g Plain flour for dusting
  • 1 Litre vegetable oil for deep frying.

Instructions

  1. Take s small amount of risotto. You want around a golf ball sort of size.
  2. Mould it in your hand so that it fits your curved palm.
  3. pop a teaspoon of cheese in the centre and mouth the risotto around it.
  4. Press to form a ball. You want it to be firm to hold the cheese.
  5. Dust with flour.
  6. Repeat until you run out of risotto or cheese.
  7. If there is cheese left, eat it obviously. We don't want waste, do we?
  8. Heat your oil to 170°C. Please be careful with oil, preferably in a deep fat fryer.
  9. Place in your balls one or two at a time, until they go crisp and golden.
  10. Try to let them cool a touch before eating. If you can. They're a bit addictive.
  11. Enjoy.

Recipe Notes

There are no strict rules with the amount of cheese versus risotto. It's entirely up to you, but the idea is to ensure that the whole of the cheese is covered by risotto, so you don't lose any in the frying process.
If you prefer, coat the arancini in flour, egg and breadcrumbs for deep frying, or baking in the oven.