Zucchini and Pea Risotto Arancini

Zucchini and Pea Risotto Arancini Author: Bosch

  • Prep time 10 minutes
  • Cooking time 20 minutes
  • Total time 30 minutes

Ingredients

  • 1 tray cooked risotto , cooled
  • 1/2 cup chopped parsley
  • 1/2 cup grated Parmesan , plus extra for garnish
  • 3/4 cups grated mozzarella
  • 2 cups panko bread crumbs for breading + 1/2 cup (add to risotto mixture)
  • 3 eggs , mixed
  • 1 1/2 cup all-purpose flour
  • oil for fryer or 3 inches of oil in a pot

Method

In a large bowl add the 1/2 cup of bread crumbs, parsley, mozzarella and parmesan. Add the cooked/cooled risotto and mix together with a fork. Make sure to season the mixture with salt and pepper to taste. Using an ice-cream scoop, scoop mixture, pack it and portion by forming the risotto into balls using your hands. 

To coat the arancini place the flour, egg and breadcrumbs in separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, covering evenly, and finally the bread crumbs, ensuring the ball is completely coated.

Pour enough oil in a large sauce pot to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees fahrenheit, monitor oil with thermometer. Working in batches, add the rice balls to the hot oil and cook until golden brown (2-3 minutes)  turning them as necessary.

Meanwhile place paper towel on a sheet tray. When finished use a slotted spoon to transfer the rice balls to the paper towel. Season with salt. Let rest 2 minutes. Serve hot or wait until fully cooled, place in a freezer bag and stick in the freezer. They will be good for 1-2 months. To reheat, defrost in the fridge over night. Place on a sheet tray lined with parchment paper. Heat in 350 degree fahrenheit oven until hot (6-8 minutes).
 

Serves 4-8 people.

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Zucchini and Pea Risotto Arancini

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