This is what I made with the leftover prawn and green vegetable risotto (recipe in another post)
I didn’t want to deep fry the balls (which is how you’d usually make arancini) so decided I’d try oven baking them instead and it worked a treat…
Left over risotto
Whizz up some breadcrumbs in the blender
Put the breadcrumbs in a bowl, some flour in another bowl and whisk an egg up into a 3rd bowl.
Grab a handful of risotto and attempt to stuff some mozzarella in the middle (I had mixed success with doing this part!)
Roll it into a ball
Dip into the flour
Then the egg
Finally the breadcrumbs
Put on a baking tray then into a preheated oven at 180-200 degrees for 20-25mins.