Many arancini recipes start with risotto, and making risotto is not only an art but also a labor of love. In this recipe, we’ve done the hardest part of the work for you. Try using our Mushroom Risotto Bowl made with organic Arborio rice and the rich flavors of porcini mushrooms in a cream sauce. It makes a great base for these tasty bite-sized appetizers!
- Place the Amy's Mushroom Risotto packages in the refrigerator overnight to thaw.
- Combine the mushroom risotto, wild rice, truffle oil and Parmesan in a medium bowl. Using a spoon, mix well.
- Whisk together the ground flax seeds and warm water. Let rest for 15 minutes.
- Form each arancini rice ball (about the size of a walnut) and place on a parchment-lined sheet pan.
- Use your thumb to press a hole into the center of each rice ball. Insert a cube of the mozzarella cheese and lightly press the hole together to cover the cheese. Repeat the process with the remaining mixture.
- Whisk together the flax seeds and warm water again to begin the breading process.
- Dip the arancini balls into the flax seed slurry then roll on a plate of bread crumbs. Shake off any excess crumbs.
- Place a large heavy-bottomed pan over medium-high heat and add enough cooking oil to fill the pan half full with oil.
- Cover another parchment-lined sheet pan with paper towels.
- Once the oil reaches 375°F, add a few arancini balls into the pan and fry until golden brown.
- Use a slotted spoon to remove the fried arancini balls from the pan and transfer them onto the paper-lined sheet pan. Lightly salt the arancini balls and repeat the process.
- Serve the arancini balls immediately with a side bowl of warm Amy's Tomato Basil Sauce.
- Makes 12 balls.
If you want to prepare a lot these arancini for a party ahead of time, you can freeze them for a later day.