Arancini are small Italian rice croquettes traditionally from Sicily.
I usually cook more risotto than required so I can have some leftover to make Arancini balls!
Let me give the leftover some five-star treatment and transform it to an delicious antipasto entree dish.
(c) GMV - Got My Vote!' *\(^o^)/*Crispy Fried truffle mushroom risotto balls with Italian Blue Cheese filling.
- Leftover truffle mushroom risotto (Please see previous Cooking Lab recipe)
- Italian Blue Cheese
- 1-2 eggs, lightly beaten
- WHITE WING Plain flour
- PANKO bread crumbs
- Baby rocket, Cherry Tomatoes
- Shaved Parmesan Cheese
(Note before starting - Risotto need to be refrigerated for at least 1 day for best result)
1. Cut Blue Cheese into small cubes.
2. Place 1 Blue Cheese cube at the center. Shape cold risotto into balls (Make sure the cheese is completely covered by the risotto so it does not splatter when frying.)
3. Roll the balls in the beaten egg, the flour and then the Panko crumbs. Dust off the excess flour and crumbs.4. Set aside in fridge for 30 -60 minutes to firm up.
5. Heat canola oil in the deep fryer to 180C.
6. Deep fried the Arancini balls until golden and crispy.7. Place Arancini Balls on Paper Towel to soak up excess oil. Ready for plating!
Absolutely melt in your mouth these entertainment Arancini poppers which pulls apart appealingly!
8. Place 3 Arancini balls on each serving plate. Scatter baby rocket, cherry tomatoes and shaved Parmesan cheese.
Stunning leftover transformation makeover isn't it?
Thin crisp outer shell and molten blue cheese-laden risotto within. The risotto is infused with white truffle oil for an elegant aromatic taste.