Arancini Balls with Balsamic Vinegar Dip - De Nigris 1889
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.
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 and pepper, to taste
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