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About the Recipe
A Italian classic normally served as a starter, these cheese filled arancini are crispy on the outside and soft and gooey on the inside. A perfect lunch box filler

Ingredients
Risotto rice
vegetable stock
onions and garlic
salt, pepper and italian herbs
saffron
fresh basil and parsley
parmesan &
mozzarella
egg yolk and flour to coat
oil to fry
white wine
Preparation
Sautée in olive oil onion and garlic until soft and golden. Season
with salt and pepper. Then add your rice and toss, and until it
becomes translucid. Then add slowly vegetable broth, saffron and
cook the rice for about 20min. Then mix in cheeses, dried and
fresh herbs and cool down on a tray. Once it’
s colder form balls
and roll them in flour/beaten egg yolk/flour before frying until
golden and crispy!
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