serves: 15

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.

  • 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

How to make

Step 1

Heat olive oil in a large saucepan over medium heat. Add onion and cook until soft but not browned.

Step 2

Pour in the rice and cook, stirring for 2 minutes. Stir in the wine and continue cooking and stirring until the liquid is evaporated. Season with salt & pepper.

Step 3

Add all Napoletana sauce. Add hot stock to the rice, one ladle at a time, stirring and cooking until the liquid has evaporated before adding more. Add peas.

Step 4

When the stock has all been added and the liquid has evaporated, continue cooking until rice is very dry and firm.

Step 5

Remove from heat and stir in parmesan cheese. Transfer the risotto to a tray to cool.

Step 6

In a bowl, whisk eggs with a fork. In another bowl add the flour. In another bowl add the breadcrumbs. Set up these 3 bowls next to each other.

Step 7

For each arancini, roll approximately 30-40g of risotto into a ball. Press a piece of mozzarella into the centre and roll to close. Coat slightly in flour, then dip into the egg mixture, then roll in breadcrumbs to coat.

Step 8

Heat oil for frying in a deep fryer or large deep saucepan to 175 degrees. Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels.

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