Arancini with melting mozzarella centres


  • 350 g 350g cold leftover parmesan risotto
  • 125 g buffalo mozzarella
  • 100 g plain flour
  • 2 eggs, beaten
  • 200 g breadcrumbs
  • oil, for deep-frying


Golden Risotto Balls With Crisp Shells And Melting Middles From Eleanor Smallwood

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