Description
Delightful risotto-based creamy mushroom and pea arancini balls combine Italian culinary tradition with crispy textures. Cheese-stuffed rice spheres deliver savory comfort, promising a delectable experience for those craving authentic regional flavors.
Ingredients
Scale
- 2 cups leftover pea and mushroom risotto, cooled (475 ml / 16 oz)
- ½ cup panko or Japanese breadcrumbs (120 ml / 2 oz)
- 2 tbsps all-purpose flour or buckwheat flour (30 ml)
- ¼ cup water (60 ml)
- 1 tsp salt
- Canola or neutral oil, for frying
- 1 cup marinara sauce, for dipping (240 ml / 8 oz)
Instructions
- Batter Preparation: Whisk flour, water, and salt together until achieving a silky, lump-free consistency that will provide a smooth coating for the risotto spheres.
- Risotto Shaping: Compress the chilled risotto mixture into compact, uniform golf ball-sized orbs, ensuring structural integrity and consistent density for optimal frying.
- Breading Process: Meticulously coat each risotto sphere by dipping into the prepared batter, then thoroughly roll in breadcrumbs to create a crisp, golden protective shell that will deliver a satisfying crunch.
- Oil Heating: Warm a deep, heavy-bottomed skillet with sufficient oil to partially submerge the arancini, maintaining an ideal temperature for achieving a perfectly bronzed exterior without compromising the delicate interior.
- Frying Technique: Gently lower the breaded risotto balls into the hot oil, rotating periodically to ensure an evenly caramelized, crackling exterior that encapsulates the creamy mushroom and pea filling.
- Finishing Touch: Drain the golden-brown arancini on absorbent paper towels to remove excess oil, then serve immediately alongside a vibrant marinara sauce, inviting guests to experience the luxurious contrast of crispy exterior and molten interior.
Notes
- Prevent Lumps: Whisk flour mixture thoroughly and consistently to create a smooth, silky batter without any clumps for perfect coating.
- Shape Matters: Compact risotto balls into uniform golf ball-sized spheres to ensure even cooking and consistent texture throughout.
- Breading Technique: Completely coat each ball in batter, then roll carefully in breadcrumbs to achieve a crispy, golden-brown exterior that seals in creamy filling.
- Frying Perfection: Maintain optimal oil temperature and rotate arancini gently to create an evenly bronzed, crunchy shell while keeping the interior soft and creamy.
- Prep Time: 20 minutes
- Cook Time: 6-8 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg