Ingredients Checklist
- Leftover mushroom risotto
- 1/3 cup plain flour
- 1 egg
- ½ cup milk
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Perfect Italiano grated parmesan, to serve
SALSA VERDE
- 2 cups parsley leaves
- ½ garlic clove
- 1 tbsp capers
- 1 tbsp chopped gherkin
- 1 tsp dijon mustard
- ¼ tsp salt
- 2 tsp white wine vinegar
- ¼ cup olive oil
Instructions
- For salsa verde, place all the ingredients in a small food processor and blitz until a smooth paste forms.
- Roll leftover risotto into walnut sized balls.
- Preheat frying oil to 180°C. Set up a crumbing station - flour in a bowl, egg and milk whisked together in bowl and panko in a bowl.
- Working with 2-3 balls at a time, roll in the flour to coat, followed by coating in the egg mixture and finally rolling in breadcrumbs.
- Fry arancini until golden, crunchy and heated through, 2-3 minutes.
- Drain on paper towel before serving with salsa verde and Perfect Italiano grated parmesan on the side.
