Italian Arrancini

Arrancini are the perfect kings of Italian street food. It would seem like rice balls, but believe me: creamy, properly prepared, rice consistency, aromatic, most importantly, as always, inside! With a cleverly chosen filling, these rice balls will become not only a bright side dish, but also a full-bodied main dish, with a light salad on the side.
You will need it
• 500 g of round, Arborio or sushi rice
• 600-800ml; vegetable/chicken broth
• 1 finely chopped onion
• 2 chopped cloves of garlic
• 1/2 glass of white wine (optional)
• 200 g of grated parmesan or other hard matured cheese
• 50g of butter

For the filling:
• Basil pesto
• Sun-dried tomato pesto
Fry onions in butter (5 minutes), then garlic (1 minute), add rice and fry them together for another 3 minutes. If using, add wine, cook for 2 minutes. Pour in a third of the broth and cook, stirring constantly, until the rice absorbs the liquid. In this way, pour all the broth in parts. After boiling, cool, add cheese, butter, salt. Form balls, fill with a spoonful of basil or dried tomato pesto.
Roll the balls in flour, then in beaten egg and breadcrumbs. Fry in a deep fryer or in a pot of heated oil.

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