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Arancini

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Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Course Appetizer
Servings 12 Arancini

Equipment

  • #40 scoop to find out the size of scoop look inside the ball of the scoop

Ingredients
  

  • 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

Instructions
 

  • 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.