Taleggio and basil stuffed arancini
EVEN BETTER SECOND TIME AROUND. I don't make risotto very often, which is perhaps why when I do, I make far too much. But never mind, I think risotto is actually better the next day — not reheated...
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Ingredients
- 675g cold cooked Milanese risotto
- 75g taleggio cheese, diced into 15 small dice
- 15 big basil leaves
- 150g plain flour
- 2-3 beaten eggs
- C200g breadcrumbs, seasoned with sea salt and black pepper
- 1L cooking oil such as groundnut
- Kitchen paper for draining
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