Mushroom Risotto Arancini

1. 1

   In a bowl, mix mushroom risotto with 1 beaten egg, Parmigiano, and a couple of tablespoons of breadcrumbs.

2. 2

   If the mixture is too soft, add a bit more breadcrumbs until it has the proper consistency to make a ball.

3. 3

   Cut bocconcini into small pieces and add to risotto.

4. 4

   With a tablespoon, scoop the mixture and use another spoon to form a ball.

5. 5

   Flour hands slightly and mold mixture into a nice and even ball, about 3 to 4 centimeters in diameter.

6. 6

   Beat remaining 2 eggs with some salt and pepper.

7. 7

   In a separate shallow bowl, add flour.

8. 8

   Place risotto balls into egg mixture and coat well, then place in bowl with flour and coat well.

9. 9

   Put arancini on a sheet and refrigerate for 30 degrees 45 minutes, to firm up.

10. 10

    Meanwhile, pour the remaining breadcrumbs into a shallow bowl.

11. 11

    Take arancini and coat again in egg mixture, then coat in bread crumbs.

12. 12

    Place back on baking sheet and refrigerate until ready to cook.

13. 13

    In a pot, heat canola oil.

14. 14

    Slowly place arancini into oil, and cook until nice and golden brown, about 34 minutes.

15. 15

    Take out and transfer to a plate lined with paper towels to absorb any excess oil.

16. 16

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.