Arancini with Tamarillo & Plum Chutney

Fantastic as an appetizer

Ingredients
Saffron risotto (refrigerated for several hours or over night)
Mozzarella, cubed
Flour
1-2 eggs, beaten
Dried breadcrumbs
Oil – for shallow or deep-frying

Method
Roll risotto into walnut-sized balls, with cube of mozzarella in the centre.
Roll in flour, then in eggs, then in breadcrumbs.
Pop balls into the fridge for 1/2 hour or longer.
Heat oil and fry so crisp on all sides.
Drain on paper towels.
Serve as a starter with Tamarillo & Plum Chutney.

Tips/Hints
Spray the Arancini with olive oil and bake for 15-20 minutes in oven for a healthier option.

Recipe created by Marija Vidovich

Ensure you use gluten free stock in the risotto, and use gluten free breadcrumbs (these are available commercially or make your own using gluten free bread).

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