This is a cross between the Italian arancini (fried rice ball) and a meat-free version of the British Scotch egg. It came about when a friend gave me some eggs from her prolific hens and I had some leftover risotto in the refrigerator that needed eating. This marriage of dishes was pure guesswork, but I’m pleased to say that it’s a happy union!
Serves: 4 Preparation time: 10 minutes Cooking time: 15 minutes
5 eggs (1 lightly beaten)
3 tablespoons finely grated vegetarian parmesan cheese
3 cups leftover cooked risotto (or ⅓ recipe quantity Last-of-the-Beans Risotto, see page 81, leaving out the fava beans and Dolcelatte)
1 scant cup day-old breadcrumbs
¼ cup all-purpose flour
sunflower oil, for deep-frying
sea salt and freshly ground black pepper
1. Put 4 of the eggs in a pan of cold water and bring to a boil, then turn the heat down slightly and gently boil the eggs 5 minutes. Drain the eggs, cool under cold running water, then peel.
2. Meanwhile, stir the parmesan into the risotto rice and season with salt and pepper. Beat the remaining egg in a shallow bowl. Tip the breadcrumbs and flour each into two separate shallow bowls.
3. Take a quarter of the risotto mixture and press it out in an even layer in the palm of your hand. Lightly dust one of the eggs in the flour, then put it in the center of the risotto. Wrap the risotto around the egg in an even layer and press the edges together to make a ball. Dust the wrapped egg in the flour and pat away any excess, then dip into the beaten egg and roll in the breadcrumbs. Repeat to make 4 balls in total.
4. Heat oil in a deep pan to deep-fry the Arancini eggs. (It is hot enough when a piece of bread turns golden and crisp in 30 seconds.) Deep-fry 2 eggs at a time 4 to 5 minutes, turning them occasionally until golden and crisp. Drain on paper towels, and repeat to cook the other eggs. Serve warm.
Don’ t throw away leftover oil from deep-frying—instead, let it cool, then strain into an airtight jar and store in a dark, cool place. It can be used for up to 2 weeks. Alternatively, the oil can be poured into a freezer-proof container and frozen up to 3 months.