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Prep Time:

30 Minutes

Cook Time:

20 Minutes


2 Servings



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


  • Risotto rice

  • vegetable stock

  • onions and garlic

  • salt, pepper and italian herbs

  • saffron

  • fresh basil and parsley

  • parmesan &


  • egg yolk and flour to coat

  • oil to fry

  • white wine


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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