Wild Mushroom Arancini Balls

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I am a really big advocate of no wastage in my or any kitchen. Any meals that we have and when there are leftovers I try to be creative. If the leftovers can be used for lunch the next day at work that is great, but if I can switch them up a little, to me that is even better. So here is my switch up recipe for Mushroom Arancini Balls from risotto leftovers.

Just a little note for those who are having a party or guests over – this dish is great to use to allow you more time out of the kitchen and with your guests at the party. Just prep your risotto the night before, roll the Arancini balls early on in the day and keep in the fridge – deep fry quickly just before serving.

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Wild Mushroom Arancini Balls

Ingredients

Mushroom Risotto recipe supplied on this site

or left over cooked Mushroom Risotto

2 eggs lightly beaten

Flour

Breadcrumbs

Oil for deep frying

Salt and pepper for seasoning

Method

  1. Prepare the base for the arancini balls by having the risotto cooked.
  2. Preheat your oil to 180 degrees
  3. Have ready 2 bowls and a large tray or plate. With these place your lightly beaten eggs into one bowl, the flour into another bowl and the breadcrumbs on the large tray or plate.
  4. Season the flour with salt and pepper.
  5. With a tablespoon take the cooked rice mixture and gently compress into the shape of a ball. Try and keep the size just under the shape of a golf ball. Compress gently.
  6. Roll the balls into the flour, dredge it into the beaten egg and roll it well in the breadcrumbs.

NOTE: This can be messy so I try and roll all the balls into shape before I start to coat them. Then I use a production line to coat them.

  1. Once the balls are all coated, I start frying them in the hot oil, in batches of 4 until golden brown and drain on absorbent paper – keeping warm in the oven. Seasoning lightly.

You can serve these hot on their own as a canapé or with a simple rocket salad and citrus dressing.