Arancini risotto balls

Arancini risotto balls
Makes: 20 arancini
Prep time:
Cook time:
Total time:
  • 1300 ml vegetable stock
  • 1 onion
  • 2 cloves of garlic
  • 500 gr risotto rice
  • 100 ml white wine
  • 50 gr Parmesan cheese
  • 100 gr flour
  • 2 eggs
  • 1 tbspn milk
  • 100 gr bread crumbs
  1. For the risotto base, finely dice the onion and garlic. Heat some butter and fry over a gentle heat for 2-3 minutes, until softened.
  2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed.
  3. Add a ladleful of the hot stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is tender, which should take about 15 to 20 min.
  4. Season to taste and allow to cool completely.
  5. Form the risotto into balls using your hands. Keep rolling the risotto in the palm of your hands to achieve the right shape. Chill in the fridge for half an hour or overnight.
  6. When the risotto balls are set, take three plates or bowls. Put the flour on one, break and whisk the eggs and milk into another and place the breadcrumbs on the third. Take the risotto balls out of the fridge, coat well in the flour, then in the eggs and finally the breadcrumbs.
  7. Fill a pan with 7 cm of oil and heat to 170°C.
  8. Deep fry the risotto balls for 5 minutes or until crisp and golden brown. Serve on a plate with rocket and Parmesan shavings, balsamic vinegar and olive oil.
Stuff to know
Arancini are originally from Sicily. The name ‘arancini’ means ‘little orange’ and refers to its shape and size.
This is a basic version. Use a filling of your liking.
Stuff the balls with cooked mushrooms, mozzarella cubes, spinach, etc.