Name: Easy Arancini
Yield: Makes 18 arancini
Ingredients: 1 ounce mixed dried wild mushrooms; Butter; Flavorless oil, such as peanut; 1 small onion or large shallot, peeled and finely diced; 1 garlic clove, peeled and crushed; 1 1/3 cups risotto rice; 1/2 cup dry white wine; 2 cups vegetable or chicken stock; 1 ounce Parmesan cheese, grated; Sea salt and freshly ground black pepper; 9 mini mozzarella cheese balls or 1/2 large ball; 2 eggs, beaten; About 3/4 cup all-purpose flour; 1 cup panko breadcrumbs or regular breadcrumbs; Lemon wedges, to serve (optional)

Easy AranciniAnders Schønnemann

You might like to double up the ingredients here, because this is effectively two meals in one. You start by making a wonderful, rich mushroom risotto, which you could serve warm one night (perhaps finished with a drizzle of olive oil), and then you could make these rice balls for the following evening. They are perfect with a glass of prosecco (or champagne if you haven't really gotten the hang of this economizing business).

How to Pan-Fry Arancini

You can make arancini with leftover risotto, if you happen to have some on hand. They can also be pan-fried rather than deep-fried. Cook them over medium heat and make sure you turn them frequently, basting with the oil.

Recipe notes

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