Arancini with Chilli Caciotta

A fun twist on a classic. The addition of our Chilli Caciotta gives a cheesy, spicy kick.

Ingredients

2 cups cooked risotto rice, cooled

150g chilli caciotta, cut into 1cm cubes

1 egg

½ cup grated Parmigiano Reggiano

2 eggs, beaten

1½ cups breadcrumbs

Oil, for frying

Salt & pepper to season

Instructions

Step 1

Mix risotto with egg and Parmigiano and season lightly. Take a tablespoon of risotto, flatten and place a cube of chilli caciotta in the centre and gently roll into a ball.

Step 2

Dip in egg and then coat in breadcrumbs. Place onto a lined baking tray and repeat until all the risotto has been used. Chill for 30 minutes to firm up.

Step 3

Heat oil to 180c and fry until golden brown, about 3-4 minutes. Serve immediately with warm romesco sauce.

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