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Bacon, Mushroom and Tomato Arancini Recipe for Crispy Risotto Balls

Arancini are essentially fried risotto balls. At first I wondered whether frying a favourite risotto in breadcrumbs would improve it, but I was pleasantly surprised by the result. They can be served as a snack, but they are quite filling and work well as a main with tomato and onion chutney and a side salad (about three balls per person).

I made my usual risotto base and added plum tomatoes for extra flavour. The tomatoes made the risotto slightly looser than usual, and rolling the balls was messy and challenging — I worried they might not hold together — but they did, which was a satisfying surprise.

bacon mushroom risotto arancini

Bacon, Mushroom & Tomato Arancini

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Ingredients

  • 100 g Risotto rice (Arborio recommended)
  • Knob of butter
  • Half an onion or a leek, finely chopped
  • 300 g Vegetable stock (warmed)
  • 2 Large mushrooms, sliced
  • 4 Rashers of bacon, chopped finely
  • Splash of soy sauce
  • 1/3 Tin plum tomatoes
  • Ground black pepper
  • 2 Eggs
  • Plain flour for coating
  • Splash of milk
  • Breadcrumbs

Instructions

  • Melt the butter in a large pan and gently soften the finely chopped onion or leek.
  • Add the risotto rice and cook in the usual way, adding the warm vegetable stock a little at a time while stirring, until the rice is tender.
  • Fry the bacon separately until crisp and add it to the risotto about halfway through cooking.
  • Add the sliced mushrooms and continue to stir and cook until they are tender.
  • When the risotto is soft and most of the liquid has evaporated, stir in the plum tomatoes and a splash of soy sauce. Season with black pepper to taste.
  • Allow the risotto to cool. Mix in one beaten egg to help bind the mixture — you may only need half an egg, depending on texture.
  • Shape the risotto into balls about the size of a plum. Larger balls risk not cooking through evenly and can be harder to keep intact.
  • Coat each ball lightly in plain flour until fully covered.
  • Beat the remaining egg with a splash of milk. Dip each floured ball into the egg wash, then roll in breadcrumbs to coat.
  • Fry the arancini in hot oil until golden brown and crisp. Serve immediately for the best texture.


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