Leek & Cheddar Arancini
Ingredients
- 2 cups of risotto
- 200g cold smoked cheddar (a mix of grated Barrys Bay Cold Smoked Appletree Cheddar Cheese and Barrys Bay Cold Smoked Pohutukawa Red Cheese)
- 150g plain flour (seasoned with salt and pepper)
- 3 large free-range eggs
- 300g panko breadcrumbs
- Vegetable oil (for frying or cooking spray for air frying)
Method
- Mix the grated cold smoked cheddar into the leftover risotto until well combined.
- Take 20-25g portions of the risotto mixture and roll them into balls.
- For the pane, place the seasoned flour, beaten eggs, and panko breadcrumbs into separate shallow bowls.
- Carefully dip each arancini ball into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs, ensuring the rice is completely coated. Set aside.
- For Air Frying: Preheat the air fryer to 200 degrees Celsius. Place the arancini in the air fryer basket and lightly spray with cooking spray. Cook for 12 minutes or until golden brown and crispy.
- For Frying: Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over high heat. To test if the oil is ready, drop in a few breadcrumbs—if they sizzle and float, it is ready. Carefully lower in the arancini. Remove the arancini with a slotted spoon when they are golden brown.
- Drain on kitchen towel and serve immediately.