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ARANCINI

As a family we are addicted to these, they disappear in seconds and are a great way of using up any leftover risotto.


Prep time 15min

Cook time30min

Makes 8

V


50g butter

olive oil

1 onion, peeled and finely chopped

1 garlic clove

250g risotto rice

500ml hot vegetable stock

50g Parmesan cheese, grated

salt and ground black pepper

8 mozzerella pearls

100g plain flour

2 eggs, beaten

100g white breadcrumbs

more Parmesan cheese and garlic mayonnaise to serve


Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.

Turn the heat up to medium, add the crushed garlic and pour in the risotto rice and stir for a few minutes, to ensure every grain is coated.. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes. Remove from the heat, stir in the grated Parmesan and season well, then set aside to cool.

To form the arancini, scoop a portion of the cooled risotto into your hand. Place a mozzerella pearl in the centre of the rice and then wrap the risotto around it to seal completely, they shoud be the size of a golf ball. Repeat with the remaining risotto and mozzerella .

Place the flour on one plate, the beaten eggs in another and the breadcrumbs in the third. Then in this order roll each arrancini in the flour, then the beaten egg and finally in the breadcrumbs to give an even covering.

Heat the oil in a frying pan and shallow fry the arancini for 2-3min or until golden on all sides. Drain on kitchen paper, then serve with garlic mayonnnaise and more grated parmesan.

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