Porcini Arancini

Start with our Traditional Risotto recipe and either let the risotto cool in the refrigerator or use chilled left over risotto.

Ingredients:

Sifted flour

1 to 2 eggs, beaten

Bread crumbs

1 container small mozzarella balls

Stella's Table Porcini Sea Salt

Oil (for deep frying)

Instructions:

Put flour, egg(s) and bread crumbs into 3 separate bowls for dredging. 

Roll the mozzarella balls in the Porcini Sea Salt until fully covered.

Take a full tablespoon of risotto, flatten in your hand, add the mozzarella ball and form into a ball. Roll in flour, dip and cover in egg, and then cover with bread crumbs.

In a Dutch oven, fill with frying oil to about 2/3 full and heat to 350 degrees.

Place each arancini into the hot oil and let cook until golden brown.

Serve hot and enjoy!