Mushroom Risotto Arancini
Prep time: 1 hour 45 minutes
Cook time: 30 minutes
Total time: 2 hours 15 minutes
Serves: 45-50 arancini
Some nice leftover or even chilled mushroom risotto, a bit of egg, parmigiano cheese, bread crumbs, and a nice piece of mozarella cheese as a hidden treasure inside and voila! You have a great finger food, crispy on the outside, and creamy soft inside.
Ingredients
4 cups left over mushroom risotto
3 eggs
2 cups of Italian style breadcrumbs
1 medium bocconcini
1/2 cup parmigiano reggiano
5 tablespoons of flour
1 litre of canola oil
Instructions
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