How to make artichoke and fior di latte arancini
These crisp, melting balls of rice make a terrific snack… sometimes it’s worth cooking a double batch of risotto just so you have enough leftovers to make them.
You will need:
- 1 quantity classic artichoke risotto
- 125g ball fior di latte (cow’s milk mozzarella) or other mozzarella, chopped evenly into 6 pieces
- 200g type ‘00’ flour
- 2 medium free-range eggs, beaten with 50ml milk
- 200g dried breadcrumbs
- Sunflower oil for deep-frying
- Digital probe thermometer
- Grated parmesan to serve (optional)
Makes 6 large arancini
1. Spread the risotto over a tray to cool to room temperature, then divide equally into 6 and roll into balls. Push a piece of mozzarella into each and shape to enclose.
2. Put the flour, beaten eggs and breadcrumbs into 3 separate shallow bowls/plates. One at a time, roll the risotto balls first in the flour, then the egg.
3. Then roll in the breadcrumbs.
4. Half-fill a large saucepan with oil and heat to 160°C when tested with a digital thermometer. Lower in 2-3 arancini and cook for 3-4 minutes until golden.
5. Remove and drain on kitchen paper. Repeat with the remaining arancini. Sprinkle with grated parmesan, if you like.
Nutritional information per serving 702kcals, 30.8g fat (10g saturated), 20.7g protein, 81.3g carbs (4g sugars), 1.2g salt, 2.3g fibre.
Wine editor’s choice Try an unoaked, whistle-clean white, such as an Italian gavi or lugana.