Mushroom and Taleggio Arancini

Name: Mushroom and Taleggio Arancini
Ingredients: ½ batch of Cheat’s Risotto or about 625g leftover risotto; 125 g taleggio, rind removed, cut into 1cm cubes; 60 g plain flour; 75 g panko breadcrumbs; 2 large eggs, beaten; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; vegetable oil, for frying; 1 batch of tomato sauce, made with a finely chopped fresh chilli rather than chilli flakes; 1 batch of tomato sauce, made with a finely chopped fresh chilli rather than chilli flakes; 1 batch of tomato sauce, made with a finely chopped fresh chilli rather than chilli flakes

Preparation info

Makes about
14

Appears in

Seasonal Snacks

By Gabriella English

Published 2026

About

This recipe requires a little bit of effort, but it’s a great way to use up any leftover risotto. Make the Cheat’s Risotto and you’ve got dinner one night and arancini the day after.

Ingredients

for the arancini:

½ batch of Cheat’s Risotto or about 625g leftover risotto
125 g taleggio, rind removed, cut into 1cm cub

Dinner
Snack
September

Method

Divide the risotto into golf ball-sized pieces – you should get 13 to 15. Flatten one of the pieces in your palm, then put a piece of taleggio into the middle and roll the rice into a ball around it. Repeat with the remaining risotto and taleggio.

Lay the flour out on one plate and the panko on another, then season both with salt and black pepper. Put the beaten eggs in a wide bowl. Tak