Ingredients

2 cups leftover mushroom risotto
3 spring onions, finely chopped
1 bunch parsley, finely chopped
10-20 bocconcini balls
2 eggs, beaten
½ cup plain flour
2 cups breadcrumbs
Oil for deep frying

Potato Aioli

2 potatoes, peeled and boiled
Juice of 1 lemon
2 cloves garlic, minced
1 tsp salt
1 egg yolk
1 cup Squeaky Gate the All Rounder Extra Virgin Olive Oil

Method

In a large bowl, mix together the leftover risotto, spring onions and parsley until combined. Mould it into golfball-sized portions, and stuff a bocconcini inside each ball.

Place the beaten eggs in one shallow dish, the flour in another, and the breadcrumbs in a third shallow dish. Roll the balls in the flour, then dip in the egg, then roll in the breadcrumbs to coat completely. Dip in the egg and breadcrumbs a second time to create a double crumb coating.

Heat the oil in a deep pot to 180°C. Carefully lower in the arancini using a slotted spoon. Deep fry, in batches, for about 4 minutes until golden brown and crispy. Drain on paper towel and sprinkle with a little salt.

To make the aioli, mash the potatoes in a large bowl and add the lemon juice, garlic and salt. Stir well, then add the egg yolk and whisk gently to combine. Whisking constantly, drizzle in the olive oil. Continue to whisk for a few minutes until emulsified and smooth.

Spread some of the potato aioli on a serving plate and top with an arancini or two.