Mushroom Risotto Arancini
I have to confess to you. I was very, very nervous to make these arancini. Basically, anytime a dish requires frying, I get a little nervous. It’s a method I’m not 100% comfortable with, and really, the internal guilt of eating something fried settles in when I am making it myself. BUT, these arancini were totally worth overcoming my fear for. This recipe calls for left over risotto!
If you recall, last week I shared a recipe for my 25 minute mushroom risotto, which makes a great dish for arancini! I took the leftovers from that risotto to make these little balls of utter perfection. You can make them ahead, too, and just reheat to serve!
In my head, I really built up arancini to be an intimidating dish. But, when you’re learning something new in the kitchen, I think it’s important to just go for it! Face your fear, have a little courage, buck up, and try it. The worst thing that happens, it tastes terrible; second worst thing, it looks ugly. Regardless, if you pay attention, you’ll learn something new.
To make these, you’ll take some leftover risotto and form a ball that you place a pearl of mozzarella inside of. The great thing about using left over risotto for the arancini, is that you want your rice to be cold already! It helps the balls form.
It is a little labor intensive, even with leftovers, but I swear, it’s totally worth it. And once you make these arancini once, you’ll be ready to make them again and again. It’s so straightforward! You put eggs and breadcrumbs in with the rice, form the balls, stuff them with mozz, chill. Then, an hour later, roll them in bread crumbs and fry those babies up!
Easy, right?!
