Arancini with Melty Mozzarella
By OcadoLife
Published on 13 April 2022
Rustle up some quick and delicious arancini from
ready-prepared risotto.Time and servings
15 minsTotal time
5 minsPrep time
10 minsCooking time
Ingredients
- 40 g of plain flour
- 375 g of mozzarella, cut into 18 x 1cm cubes
- 1 egg, whisked thoroughly
- 50 g of panko breadcrumbs
- 500 ml of oil, for frying
- 370 g of wild mushroom risotto, chilled
Method
Step 1
Scoop out a heaped tbsp of risotto, drop it into your hand, press in one mozzarella cube, and gently form into a ball with the mozzarella in the centre.Step 2
Coat the ball in flour, then use a fork to coat it in the egg, making sure no bits of flour are showing through. Finally, gently toss in the breadcrumbs until evenly coated, and place on a plate.Step 3
Repeat until all of the risotto has been used up. Place in the fridge while you heat the oil.Step 4
Heat the oil in a deep-sided 24cm pan to 170°C. Carefully place in a few of the arancini (don’t overcrowd as this lowers the heat of the oil). Cook for 2 mins on each side, or until golden brown. Bring the oil back up to 170°C before adding the next batch. Drain on paper towels. Serve warm.