Pea and mint arancini with crisp crumbs

Appetizer

Pea Mint Arancini

Small risotto balls with peas, mozzarella, Parmesan, and a bright hit of fresh mint.

Ingredients

  • 3 cups chilled risotto
  • 1 cup peas, thawed
  • 1/2 cup grated Parmesan
  • 1/3 cup chopped fresh mint
  • 3 ounces mozzarella, diced
  • 2 eggs, beaten
  • 1 1/2 cups breadcrumbs
  • Oil for frying, plus salt

Method

  1. Mix chilled risotto with peas, Parmesan, and mint.
  2. Form small balls around a cube of mozzarella.
  3. Dip each ball in beaten egg, then coat with breadcrumbs.
  4. Fry in shallow oil until deeply golden.
  5. Drain, salt lightly, and serve warm.

Fresh Mint Tip

Fold mint into the cold rice mixture instead of the hot risotto so it tastes fresh rather than cooked.