Artichoke and fior di latte arancini

Artichoke and fior di latte arancini
  • Serves icon Makes 6 large arancini
  • Time icon Hands-on time 35 min

Theo Randall’s crispy arancini balls, with melting mozzarella middles, will transport you to Italy with every mouthful. The perfect beginning to a meal – or as tapas with a glass of white wine.

Nutrition: per serving

Calories
702kcals
Fat
30.8g (10g saturated)
Protein
20.7g
Carbohydrates
81.3g (4g sugars)
Fibre
2.3g
Salt
1.2g
Calories
702kcals
Fat
30.8g (10g saturated)
Protein
20.7g
Carbohydrates
81.3g (4g sugars)
Fibre
2.3g
Salt
1.2g

Ingredients

  • 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)

Method

  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, then the breadcrumbs.
  3. 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. Remove and drain on kitchen paper. Repeat with the remaining arancini. Sprinkle with grated parmesan, if you like.

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