This is a fantastic recipe for using up leftover risotto.

Filled with mozzarella and chestnut mushrooms, arancini (meaning "little oranges") are perfect comfort food. If you like, roll them into smaller, bite-sized balls and serve them as canapés with drinks.


Basic risotto

4 tbsp olive oil 150g chestnut mushrooms, chopped 1 x 125g ball mozzarella, finely diced 1tsp flatleaf parsley, finely chopped 100g plain flour 100g white breadcrumbs 2 eggs, beaten Vegetable oil Salt and freshly ground black pepper


If making the risotto, spread it out on a flat tray to cool.

1. Heat the olive oil in a pan over a medium heat, add the mushrooms and cook for 3-4 minutes until golden brown. Transfer to a bowl, mix in the mozzarella and parsley, and season.

2. Add the risotto to the bowl and stir well. Take a heaped tablespoonful of the mixture and roll it between the palms of your hands to form a ball about 4-5cm in diameter. Set aside on a plate while you roll the rest of the mixture.

3. Put the flour in to a dish and mix in some seasoning. Put the breadcrumbs and eggs in 2 more separate dishes. Take a rice ball and roll first in the flour, then in the egg and finally the breadcrumbs. Shake off any excess crumbs and set aside on a clean plate. Repeat with the remaining rice balls.

4. Preheat a deep-fat fryer or pan of oil to 180C. Gently lower the arancini into the pan in batches and cook for 3-4 minutes, or until golden brown. Remove with a slotted or wire spoon and drain on kitchen paper. Serve immediately.