Arancini with Melty Mozzarella
We have created a recipe using our Watmuff & Beckett risotto to make the most perfect and delicious Arancini . For those of you who love Arancini but find the prospect of making the risotto first a little tiresome, the this is the recipe for you and the result will not disappoint . Try out the below recipe and let us know what you think.
- 1 pot Wild Mushroom Risotto, chilled
- 18, 1cm cubes mozzarella
- 40 grams plain flour
- 1 egg, whisked thoroughly
- 50 grams panko breadcrumbs
- 500 ml high heat oil
Scoop out a heaped tablespoon or risotto, drop it into your hand, press in one mozzarella cube, and gently form into a ball with the mozzarella in the centre. Coat the ball in flour, then use a fork to coat it in the egg, making sure there are no bits of flour showing through. Drop it into the breadcrumbs and gently toss until evenly coated. Place on a plate and repeat until all of the risotto has been used up. Place in the fridge while you heat the oil. Heat the oil in a deep sided 24cm skillet to 170C. Carefully lower in a few of the arancini (don’t overcrowd as this lowers the heat of the oil). Cook two minutes on each side, or until golden brown. Bring back up to temp before adding the next batch. Drain on paper towels. Serve warm.