240 g precooked risotto or leftover rice
60 g Boursin® Minis of your choice
Bowl, pot, ramekin
Preheat the oven to 180°C. Add the leftover risotto in a salad bowl.
Wet your hands and form small rice balls, and poke a hole in the centre in which to add a Boursin mini cheese ball. Seal the hole and repeat this process until you’ve depleted all your rice and cheese.
Beat the egg and coat the rice balls in this mixture, then in breadcrumbs. Place them in a baking dish and bake for 20 minutes. Rotate them regularly to ensure all sides are golden brown and crispy.
Display the arancini in a small plate, and serve with tomato sauce, in a ramekin, and a side of salad.
Your arancinis are ready to be enjoyed! Serve them to your guests and give them a glimpse of Sicily’s signature dish.