Six Steps To Arancini
Join Tessuti in the kitchen as we cook up the Italian-inspired Arancini dish. These simple risotto balls coated in crispy breadcrumbs are an easy anti-pasti alternative – perfect with a crisp glass of white wine. Keep scrolling below for our six-step guide to the perfectly portable, high-energy snack.
Ingredients (Makes 10)
800ml Chicken/ vegetable stock
250g Arborio rice
½ TSP Salt
Very generous pinch of saffron.
50g Parmesan
150g Mozzarella, chopped into chunks
Fillings of your choice: Meat ragu, pesto, sautéed mushrooms
1 Egg
170g Plain flour
500g Dried breadcrumbs
Vegetable oil
Step one
Bring the stock to the boil in a medium pan, then tip in the rice, salt and saffron. Bring back up to the boil, then turn down the heat and simmer on a medium heat until the stock has been absorbed.
Step two
Stir in the grated parmesan, seasoning to your own personal taste. Then leave to cool completely, preferably in the fridge.
Step three
Stir the mozzarella into the cool rice.
Step four
Roll a tablespoon of the rice between wet palms to form a ball. Poke a hole in the middle and spoon your filling in, then plug the extra rice in. Repeat this step to form the individual balls.
Step five
Beat the egg, flour and enough water to make a thick batter and season. Heat the oil in a deep pan, no more than a third full to 170c. Dip each rice ball into the batter to coat and then into the breadcrumbs. Heaping them on top until it is well covered.
Step six
Cook in batches until golden brown, making sure the oil comes back up to temperature between batches. Drain on kitchen towel and sprinkle with a little salt whilst warm. Serve hot or cold.
We recommend the dish as an anti-pasti snack, pre-Italian dinner party. For more recipes to cook up at home, head to our IGTV channel.