
Artichoke and fior di latte arancini
-
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.
- 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, 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.
Rate & review
Rate
Reviews
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter