Posts tagged ‘Arancini’

August 31, 2010

The Basil Bomb

I have to admit I do have a minor addiction to Arancini balls. This Italian rice treat is very easy, and tasty, and as reading some other blogs, looks like it’s slowly takeing over the world:) Also, it can be the solution for the left over risotto you might have in your fridge.  With adding some cheese and seasoning, rolling it into bread crumbs, it can be a popular snack on kids parties or for a nice wine tasting night with your friends. Rice has never tasted so nice!:)

I came up with the pesto-arancini idea,, for a recipe contest about a month ago. To be honest I don’t know why I never ended up sending this recipe. I was afraid it will look too simple for the judges. Now I know i was wrong, but anyway, its at least something new in my book. For it you can use fresh pesto, or ones from the supermarket. While cooking, I used home-made basil-olive oil for some extra basil kick.  Instead of mozzarella, you can use any easily melting cheese, for a richer taste even gorgonzola would be a nice try. The arancini is great for experimenting. The only thing you need to be care of is, make sure your rice mix isn’t too runny, otherwise the breadcrumbs wont hold them together. Enjoy!


risotto rice base

Basil oil

Green pesto

egg yolks (depending on the quantity, for about 10-15 balls 2 is usually enough)

mozzarella cheese


Oil for cooking

While still warm mix the pesto, cheese, basil oil with the rice base and set aside to cool. When semi warm add the egg yolks watch out you don’t want to end up with scrambled eggs in your arancini. When a bit cook, sticky and easy to form. Form small balls from the mix. Roll them in breadcrumbs, and deep fry in hot oil! Enjoy!

Rosemary on Foodista

August 11, 2010

Apple risotto Arancini balls aka. Leftover creativity

Arancini balls are yum, easy and fantastic snacks. And if we have some leftover risotto, or rice it can be easily done. The variations or the seasoning it`s up to you of course. In Italy they prefer the melted cheese, and the tomato base. In Sicily they prefer the big balls, with meet filling inside.

This version of mine is from my leftover apple risotto recipe here:

All You need to do is:

In a saucepan heat up the risotto, with some butter

Add mozarella cheese (or any cheese which melts easily)

Mix it well together

Add some more seasoning if you like

Take off from heath and add 2 egg yolks (whatch out you don`t want scrambled eggs in your rise)

Roll small balls out of it

Roll it in breadcrumbs

Fry them in hot oil!