Makes approximately 12 Arancini
Ingredients
- 500 g cooked risotto rice, chilled
- 250 g mushrooms, finely chopped
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 250 g MOZ mozzarella, cut into small cubes
- 50 g Parmesan, grated
- Plain flour, 2 eggs and 200 g Panko, for coating
- Maldon salt and cracked black peppercorns
- Neutral oil, for frying
- Truffle oil, to finish
Method
- Saute onion, garlic and mushrooms in olive oil until the mushrooms are well browned. Cool completely.
- Mix the mushroom mixture with chilled risotto rice and Parmesan. Season with Maldon salt and cracked black peppercorns. Form into balls around a cube of mozzarella.
- Coat each ball in flour, then beaten egg, then Panko. Chill for at least 20 minutes.
- Fry at 170–175°C until evenly golden and heated through. Drain, drizzle with truffle oil and serve.
Kitchen note: Cold rice and a short chill before frying make shaping and service easier.