Arancini di Riso

Risotto usually calls for eggs, cheese, more cheese, butter and sometimes cream. I’m not sure why the classic recipe calls for eggs in the first place because if you cook the rice correctly you don’t need the egg to bind it together. What’s great about this recipe is you get to taste the flavor instead of coating your palate with fat.

Arancini di Riso

To make 50 golf ball size arancini.


1L veg stock
500g risotto rice
2 medium onions
1 bulb garlic

white wine (optional)
black pepper to taste

Cornflour mixture

4 tbsp cornflour
300ml cold water

To make the risotto

Sweat fine diced onion in olive oil till soft and translucent but not browned in a large shallow pan. Add gloves of peeled and crushed garlic. Grind and add black pepper. Add the rice and sauté for 5 minutes or until the outer rice kernel changes colour while constantly stirring. As the rice starts to cook add an optional glass of white wine. Start to add the stock half a cup at a time. Keep the heat low and let each addition of stock absorb into the rice before adding the next half cup. The rice should be just cooked or “al dente” and sticky enough to form into balls.

Making the risotto will take at least 25 minutes. Lay the rice out on a tray and cool in the refrigerator.

Once cooled make golf size balls and roll into the cornflour liquid then dredge in bread crumbs or panko to fry.

Turn on the fryer and let it heat until the temperature gauge indicates 170 – 190 C. Fry the arancini 4 or 5 at a time depending on the size of the fryer. Cook to a golden brown.


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