Sacla’ Mini Arancini with Pesto

Ingredients

  • 2 cups Risotto, cooked and cooled
  • 1 Egg
  • 1-2 tbsp Flour
  • 1/2 cup Romano cheese, grated
  • 190g jar Sacla’ Sun-Dried Tomato Pesto
  • Thyme and parsley
  • Salt
  • Black pepper
  • 2-3oz Fontinella cheese, cut into 1/2 inch cubes
  • 1/2 cup Bread crumbs, dried

Method

  1. Mix cooled risotto with the egg, flour, grated romano, 2 tsp Sacla’ Pesto, herbs and seasoning
  2. Shape into small balls, about the size of a walnut
  3. Place cube of cheese inside and re-roll to completely 'centre' the cheese
  4. Roll rice ball in bread crumbs
  5. Place on oiled baking sheet and refrigerate for 1 hour
  6. Deep fry at 375°F for about 4 minutes or bake at 220°C/425°F/Gas mark 7 for 10-12 minutes
  7. Serve hot with more grated cheese if desired
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