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
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.
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.
Place 2 eggs, 100 g flour and 100 g breadcrumbs into three separate bowls. Beat the eggs with a fork.
Roll each risotto ball through the flour, then the eggs followed by the breadcrumbs. Make sure they are well-coated after each step.
In a saucepan, heat up enough vegetable oil to medium heat for the arancini balls to be half-covered in oil.
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.
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!
