Name: Risotto Arancini Balls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 450g Tomato, Capers and Anchovy Risotto; 1 cup grated parmesan cheese; Grated zest of 1 small lemon; 10g parsley; 180g water buffalo bocconcini; 90g basil pesto; 1½ cups flour; 2 eggs; 1½ cups panko crumbs; Oil; 250g Roasted Tomato & Balsamic sauce; 1111 Fresh mayo

Risotto Arancini Balls

Combine ready-to-heat risotto with cheese and pesto, stuff with bocconcini and coat in panko crumbs before frying.

450g Tomato, Capers and Anchovy Risotto 1 cup grated parmesan cheese Grated zest of 1 small lemon 10g parsley 180g water buffalo bocconcini 90g basil pesto 1½ cups flour 2 eggs 1½ cups panko crumbs Oil 250g Roasted Tomato & Balsamic sauce 1111 Fresh mayo

Risotto Arancini Balls