Mushroom and mozzarella arancini
- November 2014
- Serves 8 (makes 24)
- Hands-on time 45-55 min, plus chilling
You can prepare these mushroom and mozzarella arancini balls ahead of your party – all they need is frying when guests arrive. Don’t forget to serve them with our ginger champagne cocktail.
- 12.9g (7.2g saturated)
- 26.8g (0.7g sugars)
Per serving (three balls)
We advise using a digital thermometer for this recipe.
Open-freeze the cooked, cooled arancini on trays for 1 hour, then transfer to bags for up to 3 months. Reheat from frozen in a 170°C/fan150°C/gas 3½ oven for 20 minutes until piping hot.
You can make the rice and mushrooms up to the end of step 3 and chill for up to 12 hours before assembling the arancini.
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