Mushroom Arancini
Serves 4
15 mins prep
20 mins cook
35 mins total
Mushroom arancini made with leftover mushroom risotto, rolled into balls, and fried until golden. Served with a quick marinara sauce made from good quality plum tomatoes, garlic, and fresh basil.
0 servings
1: Chill leftover mushroom risotto. 2: Roll the risotto into balls. 3: Dip the balls in flour, beaten egg, and breadcrumbs. 4: Fry in oil until golden and crisp. 5: For the marinara sauce, blitz a tin of plum tomatoes with salt, pepper, olive oil, grated garlic, fresh basil, and dried oregano. 6: Cook the marinara sauce prior to serving. 7: Serve the arancini with the marinara sauce and a drizzle of truffle oil.