RecipesVegetarian and Vegetables

Arancini Recipe From The Devilled Egg Cookery School

Recipe for Arancini, stuffed rice balls coated with crumb and deep fried

Arancini Recipe From The Devilled Egg Cookery School
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Ingredients

For the recipe:
  • 40g Unsalted Butter
  • 1 tablespoon olive oil
  • 1 small onion chopped and diced
  • 1 Garlic Clove Finely Chopped
  • 200g arborio rice
  • 75g dry white wine
  • 875ml Stock or water
  • salt and pepper
  • 1 teaspoon sumac
  • 50g parmesan cheese grated
  • 1 zest of lemon
  • 3 tablespoons pitted green olives roughly chopped
  • 150g cooked artichoke hearts, finely sliced
  • 2 tablespoons chopped chives
  • 50g plain flour
  • 100g panko crumb
  • 2 eggs beaten

This tasty recipe for Arancini, stuffed rice balls coated with crumb and deep fried, comes from The Devilled Egg Online Cookery School. Enjoy

Method

01
Heat the butter and oil in a pan
02
Add the chopped onion and sweat until translucent
03
Followed by the garlic, fry for one minute
04
Add the sumac
05
Add the rice and heat until too hot to the touch
06
Pour in the wine and let it get absorbef
07
Start adding the stock
08
Add ladle by ladle, waiting for it to be absorbed before each addition
09
Keep the pan hot and stir constantly to keep the starch moving
10
Season little and often to maintain control over the flavour
11
Keep tasting. When the rice has only a slight crunch left, add the sliced cheese and melt into the risotto
12
Cook until al dente, adding more water if necessary
13
Season one last time, adding the olives, artichoke, lemon and chives
14
Spread on a tray and cool the risotto down as quickly as possible 
15
As soon as the risotto is room temperature, pop into the fridge until completely cool
16
The risotto must be fridge cold or you wont be able to roll it
17
You can use disposable rubber gloves or dampen your hands if the mixture is too sticky
18
Roll the rice into small balls
19
Break an egg into a bowl and whisk with a fork
20
Coat in the flour and shake any excess off
21
Place the balls into the egg, coat and place into the breadcrumbs
22
Repeat the egg and then the breadcrumb again for a wonderfully crunchy finish
23
Put these balls into the fridge to set up and preheat your deep frying oil
24
Fry these for about 5 minutes on 190C
25
They will be very hot, so leave to cool for a minute before serving as the molten cheese would burn the inside of your mouth