Pancetta, watercress and mozzarella arancini
- October 2018
- Makes 14
- Hands-on time 40 min, plus cooling and chilling
Crispy arancini risotto balls with a soft and gooey mozzarella, pancetta and watercress centre. The perfect starter or canapé for when you’re entertaining.
- 6.5g (2.1g saturated)
- 20.5g (0.8g sugars)
- 50g hard mozzarella
- ½ batch pancetta and watercress risotto defrosted if frozen
- 75g plain flour
- 100g dried breadcrumbs
- 2 medium free-range eggs
- Vegetable oil for deep-frying
- Pinch sea salt flakes
- Digital probe thermometer
- Cut the mozzarella into pea-size pieces, then divide the defrosted (or fridge-cold) risotto equally into 14 balls. Gently flatten a ball in the palm of your hand and put a few mozzarella pieces in the centre. Mould the risotto into a ball to enclose the cheese. Put on a large baking tray lined with non-stick baking paper and repeat with the remaining risotto and mozzarella.
- Put the flour and breadcrumbs on separate large plates. Beat the eggs in a medium bowl. Roll each risotto ball in flour, then dip in egg, then finally toss in the breadcrumbs to coat fully. Return to the lined tray. Repeat with the remaining risotto balls, then chill for 30 minutes.
- Heat the oil in a large, deep, heavy-based pan (no more than half full) to 180°C when tested with a digital probe thermometer or when a cube of bread turns golden in 30-40 seconds. Line a second large baking tray with kitchen paper. Carefully lower 3-4 risotto balls into the hot oil at a time and fry for 3-4 minutes until golden brown. Transfer using a slotted spoon to the kitchen paper to drain, sprinkle with sea salt and keep warm while you repeat with the remaining risotto balls. Serve hot.
Rate & review
Or, how about...?
It only takes 15 minutes to turn cold, leftover risotto into these easy Italian-style arancini...