Ingredients
 • 500 g cold Nicolas Vahé Risotto
 • 75 g plain flour
 • Nicolas Vahé Salt and freshly ground black pepper, to taste
 • 2 eggs • 100 g breadcrumbs 
 • Nicolas Vahé Sunflower Seed Oil, for frying
 • 1 jar Nicolas Vahé Green Tomato & Basil Confit

Shape the cold risotto into small balls and place them on a tray or plate.

Place the flour on one plate and season with Nicolas Vahé Salt and black pepper.

Beat the eggs in a second shallow bowl, and place the breadcrumbs on a third plate.

Coat each risotto ball first in the seasoned flour, then in the beaten egg, and finally in the breadcrumbs, ensuring they are evenly covered.

Heat plenty of Nicolas Vahé Sunflower Seed Oil in a deep frying pan or fryer. Fry the arancini in batches until crisp, golden brown, and heated through.

Transfer to a plate lined with kitchen paper to drain any excess oil.

Serve the crispy arancini warm with Nicolas Vahé Green Tomato & Basil Confit for dipping or spooning alongside.