Giant Arancini Balls

Ingredients

3 cups leftover Roast Pumpkin & Spinach Risotto (see recipe below) or any leftover risotto at room temperature
2 eggs
1½ cups (150 g) panko breadcrumbs
1 cup (90 g) Perfect Italiano™ Mozzarella
1 cup plain flour
Olive oil, for deep frying
Perfect Italiano™ Traditional Parmesan, finely grated, to serve

Method

Line an oven tray with baking paper
Combine the risotto, one of the eggs and ½ cup breadcrumbs in a bowl. For each Arancini, using damp hands, flatten ½ cup of risotto mixture in the palm of your hand. Place a heaped tablespoon of mozzarella at centre of risotto mixture, then shape to enclose mozzarella and form a ball. Repeat to make 6 arancini in total
Whisk extra egg in a shallow bowl. Place remaining breadcrumbs on a large flat plate. Place flour in a shallow bowl. Coat arancini in flour, shake off any excess. Dip arancini in egg, then roll in breadcrumbs to coat. Place on the prepared tray. Refrigerate for 15 minutes
Heat the olive oil in a large saucepan to high heat. In 3 batches, deep fry the arancini for 2 - 3 minutes or until golden brown, reheating the oil between batches
Serve the arancini scattered with the finely grated parmesan

Roast Pumpkin and Spinach Risotto

Ingredients

400 g pumpkin, peeled and cut into 2cm cubes
60 ml (¼ cup) olive oil
1 brown onion, finely diced
1½ cups (300 g) Arborio rice
1.25 litres (5 cups) good-quality vegetable stock, warmed
100 g baby spinach leaves
40 g butter
1 cup (100 g) Perfect Italiano™ Traditional Parmesan Grated, plus extra to serve

Method

NOTE: If making risotto for this recipe, please allow for extra 15 min prep time and 50 mins cooking time plus cooling time. This risotto makes 4 servings.
Preheat oven to 200°C / 180°C fan forced. Place pumpkin on an oven tray and drizzle with one tablespoon of olive oil. Toss to coat and roast for 20 minutes or until golden brown
Heat oil in a large pan and cook onion until soft. Add rice and cook for a few minutes or until it becomes glassy. Add a cup of the hot stock to the rice and stir until absorbed. Add the stock half a cup at a time, allowing the stock to be absorbed while mixing before adding more stock. Continue doing this until the rice is cooked (it should be firm to the bite)
Stir in the pumpkin. Add the butter and parmesan and stir through until melted. Season to taste and remove from heat
Stir in the spinach and serve topped with extra parmesan, as desired