Ingredients :
For the Arancini:
2-3 cups cold mushroom risotto
1/2-1 cup mozzarella cubes (adjust based on the number of arancini)
2 cups fresh breadcrumbs, seasoned with salt and pepper
Oil for frying
For the Roasted Tomato Sauce:
2 cups cherry tomatoes, halved
1 red onion, finely chopped
4 garlic cloves, thinly sliced
1 tablespoon Balsamic vinegar
2 teaspoons sugar
2 sprigs fresh thyme
Salt & pepper to taste
How To Make Mushroom Arancini with Roasted Tomato Sauce:
Roasted Tomato Sauce Preparation: Preheat your oven to 200ºC (392ºF). In a baking tray, combine cherry tomatoes, onion, garlic, Balsamic vinegar, sugar, and thyme. Drizzle with olive oil, season with salt and pepper, and roast for 45 minutes until tomatoes are soft. Blend the mixture to your desired consistency and set aside.
Forming Arancini: Take small handfuls of cold mushroom risotto, insert a cube of mozzarella in the center, and shape into a ball. Roll each ball in seasoned breadcrumbs and set aside on a plate. Repeat until all risotto is used.
Frying Arancini: Heat oil in a deep fryer or pan. Fry the arancini until they are golden brown and the mozzarella inside has melted. Drain on kitchen paper.
Serving: Serve the hot arancini with the roasted tomato sauce on the side or drizzled over the top.
Prep Time: 1 hour | Cooking Time: 45 minutes | Total Time: 1 hour 45 minutes | Servings: Varies