Porcini Arancini

We had some leftover Porcini risotto lying about, so we rolled it up into little balls, egged ’em, crumbed ’em, and fried ’em.

Served on a bit of spinach, courgette, leek and rocket with a squeeze of lemon.

Really crispy and hot, but so dense and rich in the middle.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s