Arancini

As you probably know, I love Italian cuisine. Among all the specialties, there is one that drives me crazy… It’s the arancini.
Strangely, I haven’t put my recipe here yet. However, I prepare it very, very often. Each time, it’s a real success. Whether as an aperitif or as a main course, these rice balls are sure to please. They always ask me for more.
The outside is crispy, the inside is soft. And since all that isn’t enough, I love slipping a piece of cheese inside. Hmmm!
It’s irresistible!

The recipe is really very easy to make. It is above all a risotto that is left to cool. We can then shape pretty balls in which we do not forget to slip a piece of cheese. I particularly like to use a raclette type cheese or Saint-Nectaire which are very melting. For the photos, I used small balls of mozzarella. It’s not what I prefer.
Once the balls are made, just bread them and fry them. They hold up well when cooked.

All that’s left to do is taste!

Arancini:

200 g risotto rice (arborio)

600g vegetable stock

1 shallot

20g butter

30 g bresaola

50 g grated parmesan

2 eggs

Breadcrumbs

Raclette cheese, Saint-Nectaire, mozzarella…

The day before, prepare the risotto.

Fry a chopped shallot in olive oil.

Add the rice and cook for 1 minute while stirring.


Add all the hot broth and cook for about 15 minutes. There should be almost no broth left.
Add the butter, parmesan and finely cut bresaola. Leave on the heat for another 1 minute while stirring.

Pour into a salad bowl and film.
Refrigerate overnight.

The next day, make the balls.
I use a spoon, which allows me to have balls all the same size. Take a first spoon and flatten it in the palm of your hand. Cover with a piece of cheese, then a second spoonful of rice. Shape a ball.
Do this with all the rice, about twenty balls.


Beat the eggs and season.
Pass the balls in the egg then in the breadcrumbs.

Brown the arancini in a frying bath, proceeding in several stages.

Enjoy immediately.

To finish: you can flavor risotto in many ways. Instead of bresaola, I really like to use peas from the freezer. Rather than parmesan, you can also use the same cheese that you slip inside…


And, if you have a little risotto left over from the day before, you can do as here.

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