Artichoke and fior di latte arancini
- 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.
- 30.8g (10g saturated)
- 81.3g (4g sugars)
- 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)
- 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.
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It only takes 15 minutes to turn cold, leftover risotto into these easy Italian-style arancini...
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