An utterly delicious straight-forward starter or party finger food
This is one of the best ways to use up leftovers to maximum effect—although in my experience if a risotto is done well there are never any leftovers, so I purposely double the ingredients for the recipe so that when my next party comes around, I can make arancini. Whether as a starter or as bowl food, these are utterly delicious, versatile and very straightforward.
For the risotto:
2 tbsp olive oil
1 shallot, finely chopped
4 garlic cloves, skin on
300g risotto rice
175ml white wine
1 litre mushroom or vegetable stock
250g white mushrooms, sliced and sautéed till golden brown
50g grated parmesan
A bunch of parsley, finely chopped
For the arancini:
50g mozzarella, diced
50g plain flour, seasoned
3 eggs, beaten
1 pack of panko breadcrumbs
1 litre vegetable oil, for deep frying
5 tbsp truffle honey
25g grated parmesan
2 tbsp finely chopped chives
Heat the olive oil and fry the shallot till translucent. Add the whole cloves of garlic and cook for a further 2 mins. Add the rice and stir for 2-3 mins, then add the wine and stir again till the liquid has almost evaporated.
Add the stock one ladle at a time, repeating the same process, till the rice is cooked but retains a bit of bite. Stir through the mushrooms, butter, parmesan and parsley and season to taste.
Allow to cool then roll into 15g balls (the equivalent of about 1 tbsp). Flatten each one in your palm, place a cube of mozzarella on top and roll up so that it’s in the middle. Repeat with the rest of the risotto.
Freeze the risotto balls partially, then individually coat with flour, then eggs, then breadcrumbs. Once coated, deep fry in batches till golden brown and the mozzarella in the centre melted. You’ll want the oil at about 170C—you can test it’s ready by dropping in a few breadcrumbs and checking that they sizzle and float.
Serve in small bowls with a drizzle of the truffle honey, a sprinkling of parmesan and topped with black pepper and chives.
Recipe: Dhruv Baker