Just made my 2nd ever batch of these, learning the lesson from the first time, of doing much more than I need. It's such a long-winded & potentially messy prep, that small batches don't take much less than larger batches.
Thus 2 batches of 8 arancini made tonight, one fairly traditional, yet with some balsamic vinegar mixed in with the 'filling'. The other batch veggie, with tomato, onion, mozzarella, parmesan, peas, basil and sage, using sesame seeds on the outside rather than the typical breadcrumbs. It didn't add much to the effort to do two different batches.
Half of these are earmarked for a pot luck tapas dinner at ours on friday (the 2nd of these this month!), with the remainder likely to be lunch or late breakfast snacks, or potentially as a snack for a cycling trip or picnic.
Anyone else make these filling 'little oranges'?
regards
Ian