Arancini (Risotto Balls)
with Spicy Tomato Sauce
200g left-over risotto, cooled
100g left-over bolognese, cooled
2 eggs, lightly beaten
spicy tomato sauce
1 red chilli, fine diced
1 garlic clove, fine diced
1 tin tomato passata, or tomato pulp
salt and pepper
torn basil leaves
For risotto balls. Scoop a handful of cold risotto into the palm of your hand, make a well in the centre with your finger and spoon the bolognese into the well, place another handful of risotto over the first one, squash together gently then form into a ball, making sure the bolognese inside can't leak out. Repeat with rest of risotto and bolognese.
Pre heat oven to 200 centigrade/ gas mark 7.
Place the flour, eggs and breadcrumbs into three separate bowls. Roll a risotto ball in the flour till covered, then the egg till covered and then the breadcrumbs till covered. If at first the breadcrumbs don't completely cover, dip in the egg again then the breadcrumbs. Repeat with rest of risotto balls and place on a lined baking tray.
Place the baking tray in the oven, on middle shelf, and bake for 15-20 minutes till breadcrumbs and crispy and the risotto balls warmed through.
While the risotto balls are cooking, saute the garlic and chilli in a little oil in a pan without colouring. After a couple of minutes add the tomato passata and stir well, warm for a few minutes, add a few torn basil leaves and then season.
Once risotto balls are cooked, spoon a good dollop of spicy tomato sauce into centre of a plate, place the risotto balls on top, then sprinkle with torn basil leaves and drizzle with olive oil .