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Sunday, March 18, 2012


I first discovered Arancini when we lived in Melbourne, as I had never seen them at all in Brisbane. When our first southern winter rolled in, the idea of risotto filled with a surprise and then deep fried became very appealing! I assumed they would be difficult to make, and what's more, too unhealthy to learn how. 

But, for some reason, I got it in my head the other day that I wanted to try. It was only time-consuming because  of making normal risotto, so if you make that ahead of time and then  create the arancini in the evening, it won't feel quite so laboursome. 

You can fill the risotto balls with anything at all. We used sauteed mushrooms and cheese, but next time, I think I would use a bolognese filling.

Risotto (just a basic risotto recipe is required, doesn't need to be flavoured. 
Filling of your choice


1. Make risotto as per usual, and leave to cool completely before making into balls. 

2. Use a deep spoon and scoop out a small handful of risotto. Have flour on your hands to make it a little less messy...

3. Roll the risotto into a ball and create a deep indent into the middle of the ball.

4. Place a small amount of filling in the middle of the ball, and then re-shape the ball around it so that the filling is in the middle of the ball.

5. Roll the ball into flour and place aside and complete the remainder of the balls.

6. Dip each ball in egg mix (lighten beaten eggs) and roll in breadcrumbs.

7. You can deep fry the arancini balls, but I chose to shallow fry, in a weak attempt to make them a little less unhealthy! In a shallow fry pan, put about a cm of oil, and heat.

8. Put the arancini balls in the oil and turn regularly until all sides are golden brown.

9. Cool slightly on paper towel and eat warm.

We made a little tomato salsa to eat with the arancini, made from reduced tomato, basil and pepper. Delish!

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