Cooking: 10 min
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.