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Test Kitchen Approved

Saffron & Chanterelle Arancini (Fried Risotto Balls)

Recipe By Dan Baker, Savory Spice Test Kitchen

Yields

4 to 6 servings

Prep Time

30 Minutes

Cooking Time

15 Minutes

Recipe By Dan Baker, Savory Spice Test Kitchen

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.

Serving Suggestions

If you have leftover shredded meat or cheese, stuff the middle of the arancini before breading and frying! Serve with our Spice 'n Easy Rustic Red Sauce for dipping.

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. 

Ingredients


1 1/2 cups all-purpose flour

1 1/2 cups water

3 cups panko bread crumbs

Vegetable oil, to fry

Savory Spice ingredients in this recipe

  • Saffron & Chanterelle Risotto

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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.