Saffron and Chanterelle Arancini (Fried Risotto Balls)
Recipe by Dan Baker, Savory Spice Test Kitchen
All-Purpose Cooking
Crispy & Fried Foods
Risotto is incredible, but these little golden rice balls are pure magic. Crunchy, creamy, and flavorful, these make super impressive party snacks for any get-together.
Serves
4 to 6 servings
Prep Time
30 minutes
Cooking Time
15 minutes
Ingredients
Saffron & Chanterelle Risotto
1 pkg. Saffron & Chanterelle Risotto Spice n Easy Mix, prepared according to package directions and chilled
1 1/2 cups all-purpose flour
1 1/2 cups water
3 cups panko bread crumbs
Vegetable oil, to fry
Directions
Roll chilled risotto into balls about 1 inch in diameter (approximately 1 heaping Tbsp. of rice per ball). In a medium bowl, make a slurry by whisking together water and flour until no lumps remain—add additional water if needed to get a thick, smooth texture. Pour panko into a large bowl. Fill a deep pot with 2 to 3 inches of oil and heat to 375 degrees. Dip risotto balls in flour slurry, then roll in panko. Gently lower breaded arancini balls into oil and fry until golden, about 3 min. Set fried arancini on paper towels to drain excess oil. Serve warm.
Recipe Notes
The number of arancini you are able to make will depend on how much risotto you start with. Make this recipe with leftovers for a few people or use a whole package of Saffron & Chanterelle Risotto to make enough arancini for a party.
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