Anything Arancini | A “WASTY” recipe by OzHarvest

According to Project Drawdown, the number three solution to reversing global warming is reducing food waste—a third of the food raised or prepared does not make it from farm or factory to fork. One legend doing huge things to make a difference to this stat is Ronni Kahn, the founder of OzHarvest Australia’s leading food rescue charity, and Dumbo Feather issue 53 profilee. The OzHarvest team do incredible things to help reduce food waste, by collecting surplus food, distributing it to people in need and diverting food waste from landfill. They also have great tips for households, like their fantastic food savers guide, and some great ‘wasty’ recipes, created by OzHarvest Executive Chef Travis Harvey. You can check out their delicious recipe for arancini below!

Prep time:

10 min

Cook time:

10 min

Serves:

12

Need:

Two stale bread rolls
Two cups leftover risotto (must be sticky!)
Two balls bocconcini, cut into 1cm dice
Two eggs, whisked
Flour, seasoned with salt and pepper
Oil to fry
Aioli and grated parmesan to serve

How:

Break the bread rolls up and place in a food processor. Blend until evenly broken up but not too fine. Reserve.

Use a small bowl of water to wet your hands and pick up a small amount of risotto (about two tablespoons worth), flatten it out and place the piece of cheese in the centre. Fold the rice over to encase the cheese and make a firm ball. Repeat until finished.

Coat the balls in flour, then eggs, then the bread crumbs.

Fry at 170ºC until golden brown.

Drain on paper towel.

Serve immediately with aioli and fresh grated parmesan.

Top food saving tip:

Freeze crusts, stale or leftover bread ends in a zip lock bag until you’ve got enough to make Bread & Butter Pudding.

This article was originally published on the OzHarvest site. We have re-published it as part of our “Healing the Land” campaign at Dumbo Feather. For more stories, inspiration and ideas, purchase Issue 58 of Dumbo Feather or subscribe.