Prawn, Chilli and Lemon Arancini – By Chef Jan Cron

This is the perfect way to use up any leftover risotto. You will find a recipe for risotto on our website, so you could enjoy that on the first day, and then enjoy arancini the next day.

Happy cooking!

Preparation time – 20 minutes

Cooking time – 20 minutes approx.

Feeds – 4 depending on how hungry you are!

Ingredients

• 300g chilled Risotto
• 150g cooked prawns chopped
• 1 lemon zest and juice
• 2 chillies chopped
• 2 Chives chopped
• Handful of grated Parmesan

Method

1. Mix all the above ingredients, season well and form balls.

For the Pane Mix:

• 2 Eggs Beaten
• 100g of Flour
• 300g of Breadcrumbs

1. Coat risotto balls in flour, egg and breadcrumbs in that order. Set the fryer on 200C. If you don’t have a fryer, then put oil in a pan to a depth of about 5cm / 2in and lightly fry, turning the arancini fairly frequently.
2. Deep-fry until golden – approx. 15 to 20 minutes
3. Serve with lemon and garlic mayo.