Crispy & Delicious Mushroom Arancini Rice Balls are the life of the party!
Today I have a delicious Mushroom Arancini recipe for you guys. These arancinis are everyone's favorite. I love making them for dinner parties and they are always a hit. I also love freezing some and having them for a late night snack. The creamy mushroom risotto that I used to make these is my favorite kind of risotto to use.
Here is a link to the mushroom risotto recipe:
Ingredient List:
2 cups leftover risotto
2 cups panko
1/2 cup chopped parsley
2 large eggs
1 cup all purpose flour
Directions:
Start by getting the dredging station all set up. Using some bowls or large pans whatever you have on hand.
Next add the flour to one bowl, add egg to another and Panko to the last.
Now take the risotto mixture and add the chopped parsley to it.
Using a 2oz scoop or just portioning by eye, form the balls and place on a sheet tray. Once the balls are formed, place in freezer for 30 minutes to firm up.
Once the risotto balls have firmed it is time to cover them in flour, then the egg and finally the Panko bread crumbs. Form the balls by using the palms of your hands to shape them into a ball. Repeat until all the mixture is formed. Once formed freeze for 30 minutes before frying.
Fry the arancini at 375 degrees until golden brown about 6 minutes. Serve with some marinara or a creamy garlic & scallion mayo. I hope you enjoy this recipe as much as I do. As always happy cooking!!
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