Another inspiration from RecipeTin Eats
The second best thing about delicious risotto is having leftovers…
and as Francois said last night when I made my really yummy Pumpkin Risotto
‘You should make this more often’.
Luckily I had just enough left to make tonight’s even more yummy Pumpkin Arancini.
Usually arancini are little risotto balls coated with bread crumbs and fried.
To keep the galley mess to a minimum
and to use less oil
I make my arancini into little patties instead.
This way very little oil is needed and I can flip and flip again
and they are done.
2 cups pumpkin risotto
2 tbsp chopped fresh basil
1/4 cup freshly grated parmesan
1/2 – 3/4 cups Panko
A few tbsp grape seed oil for cooking
Combine risotto, egg, basil and parmesan
Form into 6 small patties.
Coat each side well with Panko.
Cook in oil until well browned on each side.
Serve and enjoy!