top of page

Arancini



Arancini 


Traditional Italian rice balls stuffed with melted mozzarella, coated in breadcrumbs, and deep-fried until golden brown. These satisfying appetizers serve 4 people and feature a crispy exterior with a creamy, cheesy center.


Serving Information

Serves 4 | ~150g per serving

Ingredients

  • Arborio rice (200g), cooked

  • Mozzarella cheese (100g), cut into small cubes

  • Parmesan cheese (50g), grated

  • Eggs (2), beaten

  • Flour (30g)

  • Breadcrumbs (100g)

  • Tomato sauce (100ml)

  • Fresh basil (5g), chopped

  • Olive oil (for frying, ~500ml)

  • Salt (5g, 1 tsp), to taste

  • Black pepper (to taste)

Instructions

  1. Prepare the risotto:

  • Cook Arborio rice (200g) according to the package instructions, allowing it to be slightly firm (al dente)

  • Once cooked, stir in grated Parmesan cheese (50g) and chopped basil (5g). Season with salt (5g) and black pepper. Allow the rice to cool slightly

  1. Form the arancini:

  • Take a small portion of the rice mixture and flatten it in the palm of your hand. Place a cube of mozzarella (25g) in the center and form the rice into a ball, sealing the cheese inside. Repeat with the remaining mixture

  1. Coat the arancini:

  • Roll the rice balls in flour (30g), then dip them in the beaten eggs (2) and coat with breadcrumbs (100g)

  1. Fry the arancini:

  • Heat olive oil (500ml) in a frying pan over medium heat. Fry the arancini in batches for 3-4 minutes until golden brown and crispy

  1. Serve:

  • Drain the arancini on paper towels to remove excess oil. Serve immediately with tomato sauce (~150g per serving)


Nutritional Information (Per 150g Serving)

  • Calories: ~300 kcal

  • Protein: 10g

  • Fat: 15g

  • Carbohydrates: 30g

  • Fiber: 2g

  • Sodium: ~600mg


Dietary Information

  • Vegetarian: Yes

  • Gluten-Free: No (contains breadcrumbs)

  • Dairy-Free: No (contains cheese)

  • High-Protein: Yes


Allergens

  • Wheat (from breadcrumbs)

  • Dairy (from mozzarella and Parmesan cheese)


Tips for Perfect Arancini

  • Cool the risotto completely: Let the risotto cool to room temperature before shaping it into balls. This helps the rice hold together and makes it easier to form the arancini.

  • Use high-quality cheese: For the best flavour, use fresh mozzarella and a good-quality Parmesan cheese.

  • Fry in batches: Avoid overcrowding the pot when frying. Frying in batches ensures the arancini cook evenly and become crispy all over.

  • Add variety to the filling: You can stuff arancini with a variety of fillings, such as meat sauce, peas, or mushrooms, for added flavour.

bottom of page