Mushroom Arancini - Italian Rice Balls
Servings: 8
Calories: 338kcal
These mini mushroom arancini are filled with mushroom risotto, stuffed with mozzarella cheese, breaded, and fried until golden!
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Ingredients
- 480 g mushroom risotto cooled
- 100 g mozzarella cheese well drained and cubed
- 220 g all-purpose flour
- sea salt and black pepper to taste
- 3 eggs lightly whisked
- 200 g panko breadcrumbs
- 400 ml vegetable oil for deep-frying
Instructions
- Take a spoonful of risotto and fill it with a cube of mozzarella. Shape the risotto into a small ball. Continue the process until all the risotto is used up.
- In a small bowl, mix the flour with a generous pinch of sea salt and freshly-cracked black pepper. Place the eggs in a separate bowl and whisk until light and creamy, then place the panko breadcrumbs in another bowl.
- Dip each risotto ball into the flour, then into the egg mixture and then into the breadcrumbs, evenly covering it all around. Place the prepared ball on a tray and repeat until all arancini are ready. Store in the refrigerator unti ready to fry them.
- Heat the vegetable oil into a medium saucepan until 170°C/350°F, then fry the arancini in small batches for about 2 min, until crispy and golden-brown on all sides.
- Remove the rice balls from the pan with a slotted spoon and transfer on a plate covered with kitchen paper to aborb the oil in excess, then serve. pat them dry on kitchen paper, and serve immediately.
Nutrition
Calories: 338kcal | Carbohydrates: 57g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 285mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 174IU | Calcium: 123mg | Iron: 4mg