Mushroom-Truffle Arancini Balls

Arancini are in bread crumps deep-fried risotto balls. They are a typical dish in Sicilì and are mostly filled with mozzarella cheese or ragù.

Arancini are also an amazing way to use up your risotto leftovers which I did here after cooking Truffle-Mushroom Risotto. If you are here because of the same reason, welcome again :)

If you have no leftovers, simply head to the risotto recipe, let it cool down and then follow the recipe below.

Ingredients
Makes about 6 Arancini balls

  • 1/2 mozzarella ball

  • 250 g leftover risotto or more

  • 100 g flour

  • 2 eggs

  • 100 g breadcrumbs

  • vegetable oil

Method

  1. Form same sized balls out of the leftover risotto (about the size of a golf ball). If you need to make the risotto from scratch, you find the recipe here.

  2. Cut 1/2 mozzarella ball into 1 cm cubes. Now, poke a hole into each risotto ball and stuff them with one mozzarella cube each. Close up all risotto balls so the mozzarella is covered and in the centre.

  3. Place 2 eggs, 100 g flour and 100 g breadcrumbs into three separate bowls. Beat the eggs with a fork.

  4. Roll each risotto ball through the flour, then the eggs followed by the breadcrumbs. Make sure they are well-coated after each step.

  5. In a saucepan, heat up enough vegetable oil to medium heat for the arancini balls to be half-covered in oil.

  6. When the oil is hot (test it by throwing in a bread crumb - if it is sizzling the oil is hot enough), add all arancini balls and fry for about 4-5 minutes on each side minutes or until golden.

  7. Let the arancini balls cool down a little bit on a kitchen towel and serve warm. They go nicely with a fresh green salad.

Buon Appetito!

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Lemony Asparagus Risotto with Prawns