Description
Sicilian arancini elevate humble risotto into golden crispy spheres packed with creamy mushroom and sweet pea goodness. Delicate rice balls deliver an irresistible Italian comfort experience that transports you straight to Sicily’s culinary heart.
Ingredients
Scale
Creamy Mushroom and Pea Arancini
Main Ingredients:
- 2 cups leftover pea and mushroom risotto, cooled (475 milliliters / 16 ounces)
- ½ cup Japanese breadcrumbs or panko (120 milliliters / 2 ounces)
- 2 tablespoons all-purpose flour or gluten-free flour like buckwheat (30 milliliters)
Liquid and Seasoning Ingredients:
- ¼ cup water (60 milliliters)
- 1 teaspoon salt
Cooking and Serving Ingredients:
- Canola or other neutral oil, for frying
- 1 cup marinara sauce, for dipping (240 milliliters / 8 ounces)
Additional Note:
Gluten-free substitutions:
- Replace breadcrumbs with almond meal or processed gluten-free oats
- Use gluten-free flour instead of all-purpose flour
Instructions
- Craft a uniform, silky batter by whisking flour, water, and salt together until no lumps remain, creating a smooth, consistent coating mixture.
- After chilling the risotto, gently mold the cooled mixture into compact, spherical shapes approximately the size of golf balls, ensuring uniform density and shape.
- Methodically immerse each risotto sphere into the prepared batter, guaranteeing complete and even coverage before carefully rolling in breadcrumbs to generate a crisp, golden exterior.
- Select a deep, heavy-bottomed skillet and heat oil to the optimal temperature for frying, allowing sufficient depth to partially submerge the arancini.
- Carefully lower the breaded risotto balls into the shimmering oil, rotating them periodically to achieve an evenly bronzed, crunchy shell that encases the creamy interior.
- Once the arancini transform into a rich, golden-brown hue and develop a crackling exterior, transfer them onto an absorbent paper towel to eliminate excess oil.
- Present the freshly fried arancini immediately, accompanied by a vibrant marinara sauce for dipping, allowing guests to savor the warm, crispy texture and luxurious mushroom and pea filling.
Notes
- Chilling the risotto completely is crucial for easy ball formation and preventing breaking during frying.
- Breadcrumb coating ensures a crispy, golden exterior that adds delightful texture and crunch to each bite.
- Using fresh mushrooms and sweet green peas creates a rich, earthy flavor profile that elevates these traditional Italian rice balls.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 240
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg