Saffron & Chanterelle Arancini (Fried Risotto Balls) Recipe
Up to 75 arancini
Active Prep: 30 min
Cook: 15 min
- 1 Saffron & Chanterelle Risotto Spice n Easy Mix, prepared according to package directions and cooled*
- 1 1/2 cups all-purpose flour**
- 1 1/2 cups water**
- 3 cups Panko bread crumbs
- Canola or vegetable oil for frying
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*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.
**By using a slurry of flour and water, you eliminate one of the steps in the standard flour/egg/bread crumb breading process, plus the arancini get slightly crisper.
If you are gluten-free, use an all-purpose gluten-free flour mix and gluten-free bread crumbs.
Roll cooled risotto into balls about 1 inch in diameter (approximately 1 rounded Tbsp. of rice per ball). Fill a deep pot with 2 to 3 inches of oil and heat to 375 degrees. 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. 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.
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