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Ingredients

  • 2 tablespoons extra virgin olive oil

  • 1 small brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 ½ cups Arborio rice

  • 1 teaspoon fine salt

  • 1/8 teaspoon finely ground black pepper

  • 3 tablespoons finely chopped parsley leaves

  • 3 cups chicken stock (store-bought or homemade)

  • 2 teaspoons double-concentrated tomato paste

  • 2 tablespoons unsalted butter

  • ½ cup grated parmesan cheese

  • 4 ounces mozzarella cheese

  • ½ cup all-purpose flour

  • 2 eggs

  • 2 cups plain panko breadcrumbs

  • 2 cups grapeseed or vegetable oil, for frying

Arancini

01

The risotto

  1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and crushed garlic, cooking until softened and fragrant, about 5 minutes.

  2. Stir in the Arborio rice and cook for about 1 minute until the rice becomes semi-translucent.

  3. Add the salt, pepper, parsley, chicken stock, tomato paste, and butter. Stir well and bring to a gentle boil. Reduce the heat to low, cover with a lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

  4. Turn off the heat and stir in the parmesan. Spread the rice mixture onto a prepared baking sheet and let it cool for 10 minutes.

02

The breading

  1. While the rice is cooling, set up a breading station with three bowls, with flour and a pinch of salt and pepper, whisked eggs, and panko breadcrumbs

  2. Line two shallow baking sheets with parchment paper.

  3. Cut the mozzarella into 18-20 cubes, each about 1-2 cm in size. Keep them chilled in the refrigerator until ready to use.

Arancini
Arancini

03

Prepare arancini

  1. Once the rice has cooled enough to handle, form 18, 3 cm balls using your hands or a small cookie scoop.

  2. Press a cube of mozzarella cheese into the centre of each rice ball, ensuring it is completely encased in the rice.

04

Fry the arancini

  1. Carefully dredge each rice ball in the flour mixture, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Repeat until all the balls are coated.

  2. Heat 2 cups of oil in an saucepan to 175°C (350°F). Fry the rice balls in batches of 6, turning gently until golden brown, about 3-4 minutes. Remove from oil and place on a paper towel-lined plate.

  3. cool for around 5 minutes and enjoy

Arancini
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