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.
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.
