Crispy Arancini: Irresistible Risotto Balls
Treat yourself to a taste of Italy with our Arancini recipe, featuring creamy risotto balls filled with a hearty mixture of ragù Bolognese, gooey mozzarella, and tender peas. Each bite is a delightful blend of textures and flavours, with a crispy breadcrumb coating giving way to a savoury centre bursting with Italian goodness. Perfect for snacking, appetisers, or as a main course, these golden orbs of deliciousness are sure to be a hit at any gathering.
Arancini (risotto balls)
Servings
4
servingsPrep time
15
minutesCooking time
10
minutesIngredients
375 ml cold ragù (mushroom/veggie) Bolognese
60 g mozzarella, cut into 1 cm cubes
155 g cooked peas
500 g leftover cold risotto
2 large eggs
1 tbsp finely chopped flat-leaf (Italian) parsley
100g dry breadcrumbs
Vegetable or peanut oil, for deep-frying
Directions
- In a large bowl, mix ragù Bolognese with mozzarella and peas until well combined.
- With damp hands, mould leftover risotto into golf ball-sized balls.
- Press a heaped teaspoon of ragù mixture into the centre of each risotto ball. Remould to seal the filling inside.
- In a shallow bowl, beat eggs and season with parsley. Place breadcrumbs in another shallow bowl and flour in a third bowl.
- Dust risotto balls in flour, then dip in egg mixture. Coat thoroughly with breadcrumbs, shaking off excess.
- Heat oil in a large saucepan to 165°C. Fry arancini in batches until golden brown all over.
- Drain fried arancini on paper towels. Serve immediately, or reheat in a preheated oven at 180°C for a few minutes if necessary.
Notes
- For a Sicilian twist, make a batter by mixing 115 g of durum wheat flour with cold water to make a paste the consistency of pouring cream. Add a lightly beaten egg white and a little more water to make a thin batter. Dip the arancini in the batter, coat in breadcrumbs, and deep-fry as above.
