We always make extra risotto so we have leftovers to make arancini.

Mushrooms might not be classic in arancini, but it’s really delicious!

The amount of arancini this recipe will yield depends on whether or not you are cooking risotto (click to see recipe) purely to make arancini, or if you are using leftovers.

You can also freeze these little rice balls.

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Ingredients

1 – 2 c fine breadcrumbs
3 eggs, lightly beaten
1 clove garlic, crushed
1 – 2 c flour, seasoned with salt and pepper

Method

Place breadcrumbs in a shallow bowl.

Place beaten eggs in a shallow bowl with the garlic and whisk to combine.

Place flour in a bowl.

With damp hands, place a golf ball-sized amount of arancini in your hand and form it into a well-compressed ball.

Roll in flour, dip in the egg, and then coat with breadcrumbs.

Gently roll and pat the balls in your palm to make sure the crumbs adhere.

Repeat with remaining arancini.

Heat a deep fryer to 180°C and fry the arancini in small batches so the oil remains hot.

Drain well on paper towel and serve with your favourite greens!