Morel Arancini

Morel Arancini

Morel Arancini

  • Preparation: 30 min
  • Cooking: 10 min
  • Portions: 4


2 cups of cold risotto

30g of dried morels rehydrated in a cup of broth or 100g of fresh morels

1 egg, lightly whisked



Frying vegetable oil


Brown the morels in a bit of hot oil and let cool.

In a bowl, mix the morels, egg and risotto together. Add a bit of flour until you can form little balls the size of small clementines (arancini).

Coat the balls with breadcrumbs as you place them on a plate, then put them in the refrigerator for 15 minutes.

Heat up the oil. When it is really hot, fry the arancini for 10 minutes until they are completely golden.