Arancini - Crispy Risotto Balls with Tarragon Mayo and Sage

Crisp risotto balls made from leftover risotto - served with homemade tarragon mayonnaise and deep-fried sage leaves.

This recipe makes about 12 risotto balls.

Course Snack, Starter

Cuisine Italian

Nøgleord Appetiser, Risotto, Snack

Total Time 30

Servings pieces

Calories 226kcal

Put the egg yolks, Dijon mustard, white wine vinegar and tarragon in a mini chopper and blend until smooth and even. Scrape down the sides a couple of times as you go.
Add the oil a little at a time, ideally while the mini chopper is running. Continue until the mayonnaise has the right consistency, then blend thoroughly so the tarragon is fully worked into the mayonnaise.
Season to taste with salt, and keep the mayonnaise in the fridge until serving.

Heat the oil in a large saucepan to about 170°C.
Set out 3 shallow bowls: one with the plain flour mixed with a little salt, one with the beaten egg and one with the breadcrumbs.
Shape the risotto into balls of about 45 g each, - making sure they are rolled firm and compact. Then coat them first in flour, then in egg and finally in the breadcrumbs.
If you find the risotto will not hold together, simply mix a little of the breadcrumbs and a little of the beaten egg into the risotto. Let it rest for a moment, - that solves the problem.
Deep-fry the risotto balls in the oil until golden and crisp, about 5 minutes depending on the temperature of the oil.
Let them drain and cool slightly on a little kitchen paper - meanwhile, deep-fry the fresh sage leaves.
Drop the sage leaves into the oil and fry them for just under a minute. Lift them out while they are still a vibrant green. Lay them on a little kitchen paper and let them cool for a moment.
Spoon dollops of the mayonnaise onto a serving platter, set the slightly cooled risotto balls on top and finish with the fried sage. If you like, give the sage leaves a small dab of mayo, - so they stay in place on top.