Arancini Stuffed with Feta

Waste is hard to comprehend and wasting food is even harder to understand. You hear of people taking a black plastic sack to the fridge, on a weekly basis, to throw away what ever is out of date before going shopping again. On the other end mothers and grand mothers will tell tales of reusing washing up water.

There is middle ground, a happy fun place where imagination reigns and left overs become the base of a new meal. A place where green arancini recipe comes from.

So when you have any risotto left, don't throw it away, store it in the fridge and the next day, plan a little surprise for the family with these Sicilian Stuffed Rice Balls otherwise known as arancini, great as a starter or a light meal with green salad.

Arancini are traditionally coned shaped and stuffed with mozarella or with minced meat in tomato sauce. I find it quicker to make them round and prefer to stuff them with feta.

Arancini Stuffed with Feta

Ingredients -makes 8 to 10 balls

150g to 200g risotto left over

60g feta chopped in small dice

2 tablespoons or bread crumbs plus enough to coat the balls

1 beaten egg

oil to shallow fry

Method

Heat the oil in a large heavy saucepan over medium heat.

In a large bowl combine beaten egg, risotto, 2 tablespoon breadcrumbs.

Form a smallish ball using a little less than 2 tablespoons of risotto mixture, stuff 1 cube of feta in the center and roll in breadcrumbs.

Working in batches shallow fry the arancini so that they are coated on all sides.

Remove, dry on a kitchen paper towel if necessary, serve with a quarter of lemon and a green salad.

For a little more "classy" recipe refer to a previous arancini recipe

Being a great way to use up left over, I am entering this recipe in the Credit Crunch Munch challenge run by Fuss Free Flavours and Fab Food for All, hosted by Fishfingers for tea