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No. 0332 Italian Members recipe

Crumb-Coated Arancini with Molten Centers

Crisp, round rice balls made from leftover porcini risotto with a molten mozzarella heart, coated in fine breadcrumbs and fried until evenly bronzed. Served simply in a row, they make a rustic autumn starter or a little bite to pass with a glass of wine.

4.4 from 33 cooks

Four golden round arancini on an oval white plate with cutlery on a wooden table
Photo: Jose Antonio Otegui Auzmendi on Pexels
Prep
40 min
Cook
40 min
Total
1 hr 20 min
Serves
4
Level
Medium
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Method 6 steps

Members recipe

The full method is in the members kitchen.

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