Arancini
Prep Time 1 hour hr 30 minutes mins
Cook Time 12 minutes mins
Total Time 1 hour hr 42 minutes mins
- 1 6.5 ounce package Alessi Porcini Mushroom Risotto Mix
- 2 eggs
- 2 cups fine brioche breadcrumbs make brioche breadcrumbs by placing torn pieces of brioche bread or buns in blender and blending into finely textured breadcrumbs
- 24 small fresh marinated mozzerella balls, cut in half
- 6 cups vegetable oil for frying
- salt
Prepare risotto mix according to package directions. Place in a bowl, cover and refrigerate until risotto is chilled (about one hour).
Measure two cups cold risotto into a mixing bowl. Add eggs and stir to combine.
Using a #40 scoop, scoop balls of risotto. Gently push a 1/2 ball of marinated fresh mozzerella into each scoop of risotto and reshape the ball so that the risotto is completely covering the mozzerella.
Place breadcrumbs in a shallow bowl. Coat the risotto balls in breadcrumbs and transfer to a plate. Cover and place in the refrigerator.
Pour the vegetable oil into a 3 quart Dutch oven and heat to 350 degrees Fahrenheit over medium high heat. Working in batches of 4, fry the arancini (reduce heat if needed if arancini gets too brown too quickly), turning occasionally, until browned and heated through, about 4 minutes. (Arancini needs to fry long enough to allow the cheese inside to melt. Transfer to a plate lined with paper towels to drain. Sprinkle with salt and serve immediately.
Arancini can be held in a 175 degree Fahrenheit oven for a few minutes before service.
2 Responses
These look so good. I love your recipes.
Thank you Susan! This is a wonderful compliment coming from a cook extraordinaire like you 💕🧑🍳