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Mushroom Risotto Arancini

These arancini are much easier than you would think, I promise! They have an amazing crunch on the outside, and a cheesy, creamy inside. 
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Appetizer, Side Dish
Cuisine Italian
Servings 30 arancini

Ingredients
  

  • 4 c left over risotto
  • 4 eggs cold
  • 2 c breadcrumbs, divided
  • 30 mozzarella pearls optional
  • 4 c oil for frying
  • 2 tbsp parsley for garnish optional
  • 2 tbsp parmesan cheese for garnish optional
  • .5 c pizza or marinara sauce for serving, optional

Instructions
 

  • Line a baking sheet with parchment paper, set aside. Recommended to use a baking sheet with sides.
  • In a mixing bowl, combine risotto, eggs and 1 cup of breadcrumbs. Mix until eggs are completely incorporated.
  • Using a 2 tsp cookie scoop, form a ball of the rice mixture. Create a well and place one mozzarella pearl, forming the ball completely around the mozzarella, as you would a meatball.
  • Continue with remaining rice and mozarella pearls, placing each on the parchment lined pan. 
  • After all of the balls have been formed, roll each one in the bread crumbs, coating them completely.
  • Place the shaped balls on the sheet again and refrigerate at least one hour.
  • Heat oil to 350 degrees, monitoring with your thermometer.
  • Prepare another baking sheet or large cutting board with 4 layers of paper towel to catch oil from the fried arancini.
  • Fry 3-5 at a time, do not crowd your oil, until they are golden brown. Remove from the oil and place on the papertowel. Repeat until all are fried.
  • Garnish with parsley and parmesan cheese; serve hot or at room temperature with pizza or marinara sauce.
  • These can be fried ahead of time and reheated in the oven at 350 for 10 minutes, or until the outside is hot. 

Notes

You will need:
4 cups of leftover mushroom risotto
A large pot for frying
A candy thermometer 
Spider strainer
Allow oil to cool completely before disposing 
 
Keyword appetizer, arancini, risotto