Leftover Risotto Arancini & Marinara Sauce

  • Servings: 4


For the marinara sauce:

5-7 cloves of garlic, chopped
1 tin best quality whole tomatoes in their juice
1/4 (60 ml) of a cup of extra virgin olive oil (good quality)
1 whole chili, fresh or dried
1 teaspoon salt
a few sprigs/small bunch(es) of fresh herbs e.g. basil, parsley, thyme or 1/2 a teaspoon of dried oregano (I used thyme and parsley as that's what I had)
a splash of balsamic vinegar & a teaspoon of sugar (optional)
salt & freshly ground black pepper

For the arancini:

leftover risotto
small squares of mozzarella cheese (about 1cm square from a piece of mozzarella cheese)
1 egg, whisked
breadcrumbs (start with 2 slices of bread - whizz into crumbs in a food processor)
enough olive oil for a shallow layer in a skillet/frying pan