Mushroom arancini recipe


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Fancy making arancini but short on time? Try this cheat's veggie version using readymade risotto and arrabbiata sauce. Stuffed with mozzarella and deep-fried to crispy perfection, this Sicilian street food makes a delicious starter, snack or light meal.
See method- Serves 4
- Takes 40 mins plus cooling
- 534 calories / serving
Ingredients
- 385g pack mushroom risotto
- 200g cooked white rice
- 75g plain flour
- 100g dried breadcrumbs
- 85g grated mozzarella
- 1 large egg, beaten
- 3 garlic cloves, finely chopped
- 10g fresh parsley, finely chopped
- 350g tub fresh arrabbiata sauce
- vegetable oil, for deep-frying
Each serving contains
- Energy
- 2245kJ 534.0kcal
- Fat
- 21g
- Saturates
- 6g
- Salt
- 1.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 71.8gProtein 16.6gFibre 3.9g
Method
- Cook the risotto and rice in a frying pan over a medium-high heat for 3-4 mins, stirring constantly, until sticky. Season, cool on a baking tray (that will fit in the fridge) to room temperature, then chill for 20 mins.
- Put the flour and breadcrumbs on separate plates. Stir the cheese into the risotto, then use floured hands to shape into 8 balls. Roll in the flour, shake off any excess, repeat with the egg, then coat in breadcrumbs. Chill in the fridge for 1 hr.
- Mix the garlic and parsley and put ¾ in a saucepan with the arrabbiata sauce. Simmer over a high heat for 5 mins until thickened; keep warm.
- Preheat the oven to gas 3, 170°C, fan 150°C. Half-fill a deep saucepan with oil and set over a medium-low heat until it reaches 170°C or a piece of bread browns in 45 secs. Cook 4 risotto balls at a time for 7-8 mins, turning occasionally with a slotted spoon, until golden and crisp. Transfer to a baking tray lined with kitchen paper and keep warm in the oven.
- Top the warm tomato sauce with the remaining garlic-parsley mix, then serve with the arancini.
- See more Italian recipes






