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. It’s worth cooking a double batch of risotto just so you have enough leftovers to make them.
Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.
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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)
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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.
- To serve, sprinkle with grated parmesan, if you like.
Nutrition
- 702kcals Calories
- 30.8g (10g saturated) Fat
- 20.7g Protein
- 81.3g (4g sugars) Carbs
- 2.3g Fibre
- 1.2g Salt
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