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Mushroom Arancini

These little arancini or  risotto balls are the perfect solution for leftover risotto which tends to turn a bit claggy. We made ours from leftover mushroom risotto but you can use any flavour. The joy of arancini is the crisp exterior and melting centre; easy and moreish.

Easy Arancini – serves 3-4

  • 350g leftover risotto
  • 25g Parmesan cheese, finely grated
  • 50g breadcrumbs
  • 4-6 tbsp olive oil

Put the risotto into a bowl and stir in the Parmesan. Spread the breadcrumbs out on a flat plate.

Use your hands to roll the risotto into ping-pong-sized balls, then roll in the breadcrumbs to coat, and put on a baking tray.Chill the risotto balls in the fridge for at least half an hour.

Put a large frying pan on a high heat and add 2 tbsp of the oil. Wait for the oil to get hot before adding a few arancini. Fry for about 4 minutes, turning now and then, until golden brown all over.

Drain the cooked arancini on a serving plate lined with kitchen paper, then repeat to cook the rest, adding more oil as needed.

(Original recipe from Rachel Allen’s Everyday Kitchen, HarperCollins, 2013.)

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