Arancini (risotto balls)

Components

• 1 cup (tea) of prepared risotto, ice cream
• 25 g of shrewella divided into 8 cubes
• 10 leaves of basil
• pieces of 1 lemon
• One egg
• 1/2 cup (teaspoon) of sifted flour
• 2 cups of oil for deep frying

Setup phase

1. Rinse and dry the lemon and basil. Coarsely chop the basil leaves and use a zester (or grater) to create lemon zest. Stir thoroughly into the chilled risotto.

1. Cut the shrew into 8 pieces, each approximately 1.5 cm. Prepare two deep plates: in one, crack the egg and whisk it with a fork, and in the other, put the flour.
2. To form the cookies: keep a bowl of water nearby; dampen your hands and shape a portion of risotto about the size of a ping-pong ball—press firmly to compact it into a solid ball. Use your finger to create a hole in the center and fill it with a cube of cheese. Press and roll again to seal. Place on a baking tray and continue with the remaining mixture.
3. To finish, dip the cupcake in the beaten egg, allowing any excess to drip off; then coat it completely with the sifted flour before placing it back on the baking sheet. Repeat this process with the remaining cupcakes.
4. Heat a small pan with oil over medium heat. To check if the oil is ready for frying, dip a matchstick into it; if it ignites, the oil has reached the right temperature. Place paper towels in a cross shape.
5. Once the oil heats up, the flames subside. Using a skimmer, dip three cupcakes at a time. Fry for approximately three minutes until they turn golden, gently stirring to ensure even browning and prevent sticking to the bottom. Remove with the skimmer and place on a rack lined with paper towels. Fry the remaining cupcakes and serve immediately while still warm.

Excellent follow-through

Check out the recipe for tomato jelly with pepper.

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