Artichoke and fior di latte arancini

Artichoke and fior di latte arancini

Theo Randall’s crispy arancini balls, with melting mozzarella middles, will transport you to Italy with every mouthful. The perfect beginning to a meal – or as tapas with a glass of white wine.

Artichoke and fior di latte arancini

Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.

  • Serves icon Makes 6 large arancini
  • Time icon Hands-on time 35 min

Theo Randall’s crispy arancini balls, with melting mozzarella middles, will transport you to Italy with every mouthful. The perfect beginning to a meal – or as tapas with a glass of white wine.

Love artichokes? We’ve got lots more ideas on how to use the vegetable in our artichoke recipe collection.

Nutrition: per serving

Calories
702kcals
Fat
30.8g (10g saturated)
Protein
20.7g
Carbohydrates
81.3g (4g sugars)
Fibre
2.3g
Salt
1.2g

Ingredients

  • 1 quantity classic artichoke risotto, or any leftover risotto
  • 125g ball fior di latte (cow’s milk mozzarella) or other mozzarella, chopped evenly into 6 pieces
  • 200g type ‘00’ flour
  • 2 medium free-range eggs, beaten with 50ml milk
  • 200g dried breadcrumbs
  • Sunflower oil for deep-frying
  • Digital probe thermometer
  • Grated parmesan to serve (optional)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Spread the risotto over a tray to cool to room temperature, then divide equally into 6 and roll into balls. Push a piece of mozzarella into each and shape to enclose.
  2. Put the flour, beaten eggs and breadcrumbs into 3 separate shallow bowls/plates. One at a time, roll the risotto balls first in the flour, then the egg, then the breadcrumbs.
  3. Half-fill a large saucepan with oil and heat to 160°C when tested with a digital thermometer. Lower in 2-3 arancini and cook for 3-4 minutes until golden. Remove and drain on kitchen paper. Repeat with the remaining arancini. Sprinkle with grated parmesan, if you like.

Nutrition

Nutrition: per serving
Calories
702kcals
Fat
30.8g (10g saturated)
Protein
20.7g
Carbohydrates
81.3g (4g sugars)
Fibre
2.3g
Salt
1.2g

Buy ingredients online

Recipe By:

Theo Randall

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Arancini cakes

It only takes 15 minutes to turn cold, leftover risotto...

Save recipe icon Save recipe icon Save recipe

Mozzarella recipes

Stuffed saffron risotto fritters (Arancini di riso)

Oozy mouthfuls of mozzarella and ham in a crisp fried...

Save recipe icon Save recipe icon Save recipe

Italian starter recipes

Mushroom and mozzarella arancini

You can prepare these mushroom and mozzarella arancini balls ahead...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.