Arancini Recipe
Arancini Recipe
(Makes approx. 20)
Jessica is our in-house chef at Summum, and she’s the one who always spoils us with delicious food at our office.
Today, she’s sharing her all-time favourite snack – Arancini.
Jessica: 'My absolute favourite snack is Arancini. these are fried Sicilian rice balls,
usually filled with ragù (a meat sauce with tomatoes), mozzarella, and
peas. They are made from cooked risotto rice, often flavoured with saffron,
then breaded and fried until they have a crispy, golden-brown crust. The name
'arancini' means 'little oranges' in Italian, referring to their round shape
and golden colour.'
Check out the recipe below!
Ingredients:
- 250g risotto rice
- 200g wild mushrooms, finely chopped
- 1.5 litres vegetable stock
- Parmesan cheese, cut into small pieces
- Olive oil
- A generous splash of white wine
- Salt & pepper
- 1 beaten egg
- Panko breadcrumbs
- Truffle mayo
For the Caramelised Onions:
- 3 mediumwhite onions, thinly sliced
- 25g butter
- 1 tbsp olive oil
Instructions:
Caramelised Onions:
1. Heat butter and olive oil in a pan.
2. Add onion slices and cook briefly, then lower the heat.
3. Let them caramelise slowly for 45-60 minutes, stirring occasionally to prevent burning.
Risotto:
1. Bring vegetable stock to a boil.
2. Heat olive oil in a pan, add caramelised onions, and sauté briefly.
3. Add risotto rice and stir until translucent.
4. Deglaze with white wine and stir until absorbed.
5. Add mushrooms and gradually add stock, stirring continuously until fully absorbed and the risotto is cooked.
Making the Arancini:
1. Take about 25g of risotto, place it in your palm, and press a small piece of Parmesan into the centre.
2. Shape into a ball. Repeat with the remaining risotto.
3. Dip each ball into beaten egg, then roll in panko breadcrumbs.
4. Fry until golden and crispy.
Tip: Can be made a day in advance. Reheat in an airfryer for extra crispiness.
Enjoy! 🍽️
