Artichoke and fior di latte arancini

Name: Artichoke and fior di latte arancini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 6 large arancini
Cuisine: Italian recipes
Ingredients: 1 quantity https://www.deliciousmagazine.co.uk/recipes/classic-artichoke-risotto/classic artichoke risotto, or any leftover 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)

Easy
June 2016

Easy
June 2016

Makes 6 large arancini
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.

Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.

Nutrition: per serving

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

Nutrition: per serving

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

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Ingredients

1 quantity classic artichoke risotto, or any leftover 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)

1 quantity classic artichoke risotto, or any leftover 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

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.
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.
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.

Method

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.
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.
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.

Recipe By

Theo Randall

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