Recipe Categories: risotto arancini class

Recreate these crispy, moreish arancini from our Risotto and Arancini Masterclass. With a basic risotto as a base, you can fill them with any meat, vegetable, sauce or cheese you desire. Join us for a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect golden arancini.

Makes approx. 60 balls.

INGREDIENTS

• 30ml olive oil
• 1/2 small onion, finely chopped
• 250g uncooked arborio or carnaroli rice
• 125ml dry white wine
• 1.5 litres vegetable stock, boiling
• 200g frozen green peas
• 150g grated parmesan
• 3 eggs
• 200g mozzarella cheese, cut into small cubes
• 100g all purpose flour
• 250g dry breadcrumbs
• 1 litre vegetable oil for deep frying
• 500ml cooked Napoli sauce

Recreate our bestselling Truffled Mushroom Ragu from our Risotto and Arancini Masterclass. This is a delicious sauce to add to pasta, risotto, and arancini. It even goes beautifully on a toasted panino. Want Chef Carmelo’s tips and tricks for creating the perfect truffled mushroom ragu? Join us for a hands-on cooking masterclass in our pasta lab.

INGREDIENTS

• 100g swiss brown mushroom, sliced
• 200g button mushroom, sliced
• 100g enoki mushrooms, chopped into 4
• 100g shitake mushrooms, sliced
• 30g dried porcini mushrooms, soaked in 500ml warm water – strained & diced (keep water)
• 30g truffle paste
• 3 garlic cloves, chopped
• 2 hand size sticks of rosemary
• 5 sprigs thyme
• Salt & pepper to taste
• 100ml olive oil

This classic Risotto alla Milanese recipe from our Risotto and Arancini Masterclass is a simple and tasty accompaniment to meat dishes, and can be used as a filling for arancini. Join us for a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect risotto alla Milanese.

INGREDIENTS

• 1 tbsp vegetable oil
• 1 small onion or eschallot — chopped
• 350g carnaroli rice
• 1.5 litres vegetable or beef stock
• 250ml dry white wine
• salt and black pepper to taste
• 200g grated parmesan cheese
• 1gr of saffron
• 100g cold salted butter
• 100g bone marrow (from leg bones) – ask butcher to split bone to make easy access to marrow