Arancini Balls with Balsamic Vinegar Dip
Try this recipe for crispy arancini balls, with a delectable dipping sauce, featuring De Nigris Platinum Label Balsamic Vinegar.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.denigris1889.com.
Cooking tools:
- Mixing bowl
- Whisk
- Skillet
- Slotted spoon
- Paper towel
- Plate
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Fine-mesh sieve
Ingredients
- 300 g leftover cooked risotto
- 50 g grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 2 eggs
- 100 g mozzarella cheese, cut into small cubes
- Plain flour, for dusting
- 100g breadcrumbs
- Vegetable oil, for frying
- 50ml De Nigris Platinum Label Balsamic Vinegar
- 1 tbsp runny honey
- 1 garlic clove, minced
- 120ml extra-virgin olive oil
- Salt
- pepper
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