Arancini Recipe

Cooking Directions

1. 1

   Prepare the Risotto

   In a medium saucepan, bring the vegetable broth to a simmer. In another pan, heat a tablespoon of oil over medium heat, add Arborio rice, and toast for 1-2 minutes. Gradually add the simmering broth, one ladle at a time, stirring continuously until absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes. Stir in salt, pepper, and chopped enoki mushrooms. Let it cool.

2. 2

   Form the Arancini

   Once the risotto has cooled, take a small amount of the mixture in your hands, flatten it, and place a soft-boiled onsen egg in the center. Mold the rice around the egg to form a ball. Repeat with the remaining risotto and eggs.

3. 3

   Coat the Arancini

   Set up a breading station: place flour in one bowl, beaten eggs in another (if using), and breadcrumbs mixed with togarashi furikake in a third. Roll each arancini ball in flour, then egg (if using), and finally coat with breadcrumbs.

4. 4

   Fry the Arancini

   In a deep pan, heat vegetable oil over medium-high heat. Once hot, carefully add arancini balls, frying until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

5. 5

   Serve

   Serve the arancini warm, sprinkled with extra togarashi furikake if desired.