makes 12 arancini
500 g leftover risotto, cooled
1/2 cup breadcrumbs
1/3 cup grated Parmesan cheese
1 tbsp parsley, finely chopped
bocconcini cheese balls, cut into smaller pieces to fill the arancini
2 eggs, lightly beaten
150 g Antoniou Kataifi Pastry, shredded fine in a food processor
rice bran or sunflower oil for deep frying
sun-dried tomato tapenade dipping sauce
Combine the risotto, breadcrumbs, Parmesan and parsley in a bowl and mix well.
To form the arancini, scoop a heaped tablespoon portion of the cooled risotto into your hand.
Place a small piece of bocconcini into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
Prepare two shallow bowls. One for the egg and the other for the kataifi pastry.
Carefully dip each arancini ball into the egg and then the kataifi ensuring they are evenly coated. Place on a baking tray and put them in the fridge to from up for half an hour.
Heat your oil until it reaches 180 deg C and deep fry 3-4 arancini at a time for 4-5 mins. until golden.
Place the arancini on a paper lined plate and sprinkle with sea salt. Allow to cool for a few minutes before serving with sun dried tomato tapenade.