Start by making a mushroom risotto but make sure to ALWAYS make a little bit extra just so that you can make these easy to create, amazing arancini!
- Leftover mushroom risotto
- 1 egg (beaten)
- plain flour
- oil for frying
1st: Take the fridge cold mushroom risotto and make teaspoon sized balls. Roll the mixture in the palm of your hands, taking care to squish back in any pieces of mushroom that stick out.
2nd: Place all the mushroom rice balls onto a baking sheet and place back in the fridge for a few moments to firm up. Use this time to bring out the flour, beat the egg and pour breadcrumbs onto a plate that you’ll need for the next stage.
3rd: Take the rice balls out of the fridge and dredge each one through flour – shake off the excess – then pass through the beaten egg, and roll in the breadcrumbs.
4th: Chill for 10mins before deep frying them until golden.
These can be eaten as they are. I prepared a quick aioli and chilli mayo to snack on but some favour a béchamel style sauce to dip these luscious balls into. Either way, it’s a win-win situation: delicious mushroom risotto, amazing arancini!