Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Arancini ai Funghi e Taleggio
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- Level: Easy
- Total: 1 hr 5 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 396
- Total Fat
- 30 g
- Saturated Fat
- 5 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 85 mg
- Sodium
- 726 mg
Arancini are one of the most satisfying ways to give leftover risotto a second life, and this version pairs the deep, savory richness of mushroom risotto with a hidden pocket of melty Taleggio. The cheese brings a gentle funk and creaminess that plays beautifully against the earthy risotto and crisp exterior. While this recipe starts with risotto ai funghi, consider it a template: any well‑chilled leftover risotto can be shaped, stuffed and fried into irresistibly crispy arancini. Perfect as an appetizer, snack or aperitivo bite, they’re proof that yesterday’s risotto can become today’s best treat.
- Level: Easy
- Total: 1 hr 5 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 396
- Total Fat
- 30 g
- Saturated Fat
- 5 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 85 mg
- Sodium
- 726 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- Beat one of the eggs in a large bowl with a pinch of salt. Add the leftover risotto, 1/2 cup of the Parmigiano and 2 tablespoons of the breadcrumbs and stir well.
- Scoop 8 mounds of the risotto mixture (about 1/3 cup each) onto a parchment-lined baking sheet. Flatten one ball into a thick patty in your hand and place a cube of cheese in the middle. Mold the risotto to encase the cheese and form into a ball. Place back on the baking sheet and repeat with the remaining risotto and cheese.
- Beat the remaining 2 eggs in a bowl with a pinch of salt and a few grinds of pepper. Spread the flour in a shallow bowl and season with salt and pepper. Toss together the remaining 1 cup breadcrumbs and remaining 1/4 cup Parmigiano in another shallow bowl and season with salt and pepper. Roll a risotto ball in flour, dip in egg and let the excess drip back in the bowl, then roll in the breadcrumbs to coat thoroughly. Place it back on the baking sheet and repeat with the remaining risotto balls. Refrigerate for 30 minutes.
- When ready to fry, heat about 2 inches of oil in a large saucepan to 350 degrees F. Set a baking rack over a sheet pan and place it near the oil.
- Add half of the arancini to the oil and fry, turning occasionally, until golden brown and crisp, about 4 minutes. Remove with a spider or slotted spoon and drain on the rack. Repeat with the remaining arancini.
- Sprinkle the arancini with some more Parmigiano and serve hot with marinara sauce on the side for dipping.
