Mushroom Arancini, Italian rice balls
These little golden rice balls make a fantastic Italian appetizer to share. Crispy mushroom arancini are perfect for welcoming guests at your next party.
- 480 g left-over mushroom risotto cooled
- 100 g fresh mozzarella 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
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 whisked eggs in a second bowl, and breakcrumbs in another.
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.
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, pat them dry on kitchen paper, and serve immediately.