• Posted on February 24, 2011 at 2:09 PM

Rowena: “I love these. I only discovered these a few years ago and am totally hooked. I usually only have these once  a month or so as they are deep fried and recently I have made them at home and like most things work out a lot cheaper and nicer…”

“…This is a bit labour intensive so I do take a few short cuts. Instead of making a risotto from scratch I cook the rice in the rice cooker. It works really well. I also buy readymade bread crumbs instead of making them. Please note that these are an occasional treat on the menu and not an everyday dinner!”

This makes 10 medium sized arancini.


  • 1 cup of Arborio rice
  • 1 small brown onion diced
  • 1 teaspoon of stock powder
  • 2 thick slices of mozzarella cheese cut into cubes
  • 3 eggs
  • Breadcrumbs – I use brown bread crumbs
  • Oil for shallow frying – I use canola


  • Cook the rice, add the stock powder to the water. Using a rice cooker, it takes about 15 mins
  • As the rice is cooking, fry an onion and add this to the rice cooker
  • Once the rice is cooked set on a plate and allow to cool slightly
  • Add 3 eggs to a shallow bowl and whisk
  • Add bread crumbs to a separate bowl
  • When mixture is cool enough to handle, shape into balls
  • Press a cube of cheese into the middle of each ball and mould it tightly in your hands
  • Dip the rice ball into the egg then the breadcrumbs – do this twice to ensure a nice crumb coverage
  • Once all the rice is rolled into balls allow to stand on a plate in the fridge for at least 1/2 an hour
  • Heat some oil and add 2 rice balls at a time turn them to see that they are evenly browned
  • Set on a side plate with paper towel to drain excess oil
  • Serve 3 arancini with a nice simple green salad


  • You can add sautéed mushrooms to the rice mixture
  • Chives or parsley can be chopped and stirred through the cooled rice mix
  • Double the rice mix and make a mega batch
  • I make a medium size Arancini so it is easy to fry

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