Description
These Creamy Mushroom and Pea Arancini are a gourmet twist on the classic Italian snack. Made with rich mushroom and pea risotto encased in a crispy breadcrumb shell, these arancini are perfect as a decadent starter or a party snack. Each bite delivers a delicious contrast of textures, from the crunchy exterior to the creamy, flavorful interior.
Ingredients
2 cups leftover pea and mushroom risotto, cooled
1/2 cup Japanese breadcrumbs or panko (sub almond meal or processed GF oats for gluten-free version)
2 tbsp all-purpose flour or gluten-free flour like buckwheat
1/4 cup water
1 tsp salt
Canola or other neutral oil, for frying
1 cup of marinara sauce, for dipping
Instructions
In a bowl, mix the flour, water, and salt until smooth.
Roll the risotto into golf ball-sized balls.
Dip the risotto balls into the flour mixture, then roll them in breadcrumbs.
Heat a pan over medium-high heat with enough oil to submerge at least half of each ball.
Once hot, place the balls in the pan. Cook for 2-3 minutes on each side, moving them around until golden brown and crisp.
Remove from the pan and serve hot with marinara sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 260