A great way to use up the delicious leftover roast carrot risotto is to turn it in to arancini. These little rice balls have a filling of melted cheese and are just right for dipping in the Mary-Rose sauce. With the last of the salad it makes for quite a substantial meal.
Porridge or toast
Cheese salad rolls or Carrot Risotto
Arancini with salad and Mary-Rose dip
Simple biscuits, fruit
Arancini with Mary-Rose dipping sauce and salad
Ingredients for the Arancini
300g of the saved risotto
A drop of milk
Cooking oil, for deep-frying
3-4 bread crusts made into fresh bread crumbs
Salt and pepper to mix in the milk
Handful of flour
Ingredients for the Mary-Rose dipping sauce
2 tablespoons of ketchup
2 tablespoons of mayonnaise
A dash of Worcestershire sauce
Dash of lemon juice (optional)
Freshly ground pepper
Ingredients for the salad
1 baby gem lettuce cut into chunks,
2 inches of cucumber sliced and cut into chunks
A few snips of cress
1 carrot thinly sliced with a peeler
A handful of tomatoes cut in to chunks
Divide the rice mixture into golf ball size pieces.
Put a small cube of cheese in the centre of each piece and roll the rice around it.
You should make about 12-14 of them.
In 3 shallow separate bowls put flour with salt and pepper, milk and your bread crumbs. Roll the rice balls in the flour, then the milk then the bread crumbs.
Heat your oil in a deep fat fryer or a large, deep saucepan to 180°C. (To test the temperature, a cube of bread added to the oil should brown in about 40 seconds if you don’t have a thermometer.)
Fry in batches for about 2-3 minutes, until crisp and golden. You can keep them warm in the oven while you cook the rest, and this will also help to melt the cheese even more.
To make the Mary-Rose dipping sauce just mix all ingredients together
Serve with the salad and dip