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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)

By: Theo Randall

Published: 12 Aug 16
Updated: 26 May 25

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.

Easy
June 2016

Test kitchen approved

Makes 6 large arancini
Hands-on time 35 min

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

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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)

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.