Ingredients

The following ingredients have 48 Servings
  • 4 cups left over mushroom risotto
  • 3 eggs
  • 2 cups of Italian style breadcrumbs
  • 1 medium bocconcini
  • 1/2 cup parmigiano reggiano
  • 5 tablespoons of flour
  • 1 litre of canola oil

Instruction

  • In a bowl mix mushroom risotto with 1 beaten egg, 1/2 cup of parmigiano and a couple of tablespoons of breadcrumbs.
  • If the mixture is still too soft put a bit more breadcrumbs till a nice consistency to make a ball.
  • Cut bocconcini into small pieces and add to risotto.
  • With a tablespoon, scoop the mixture and use another spoon to start molding the risotto into a ball.
  • then flour hands slightly and mold mixture into a nice ball about 3-4 centimeters in diameter.
  • Beat 2 eggs add some salt and pepper.
  • Place risotto balls into egg mixture and coat well, then place in bowl with flour and coat well.
  • Put arancini on a sheet and put into the fridge to firm up about 30 minutes to 45 minutes.
  • Take arancini and again place in egg mixture.
  • In a bowl pour the rest of the breadcrumbs and place risotto balls in coating well, then place back on baking sheet and into the fridge till ready to cook.
  • In a pot heat up 1 litre of canola oil
  • Place arancini into oil slowly, and cook till nice and golden brown about 3 - 4 minutes.
  • Take out and put on a plate with some paper towel to absorb any excess oil.
  • Serve.