Annabel Karmel’s rice balls Recipe

(119 ratings)
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  • Vegetarian

makes:

28

Cost:

not

Prep:

15 min

Cooking:

25 min
for rice, plus 16 mins frying

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

These tasty arancini rice balls were originally invented by thrifty Italians to use up leftover risotto!

Ingredients

  • 10g(½ oz) butter
  • 1 small shallot, finely chopped
  • ½ small garlic clove, crushed
  • 110g (4oz) risotto rice
  • 500ml (17 fl oz) hot vegetable or chicken stock
  • 30g (1oz) grated mozzarella
  • 30g (1oz) mature Cheddar, grated
  • 3tbsp freshly grated Parmesan
  • 50g (2oz) dried breadcrumbs
  • Pinch of paprika (optional)
  • 2tbsp flour
  • 1 egg, beaten
  • Sunflower oil, for frying
  • Salt and pepper, to season

Method

  • Melt the butter in a large pan and sauté the shallot for 2-3 mins, until translucent. Add the garlic and rice, and cook, stirring constantly, for a further 2 mins.

  • Add 400ml (14 fl oz) of the stock and bring to the boil, then reduce the heat to a simmer. Cook the rice for 20-25 mins until just tender. Stir every 4-5 mins and add a little extra stock if it becomes too dry.

  • Remove the pan from the heat and stir in the cheeses. Season to taste with a little pepper (you are unlikely to need extra salt). Spread the risotto out on a large plate and leave to cool, then cover and chill as quickly as possible.

  • Take slightly rounded teaspoonfuls of cold risotto and roll into balls. Season the breadcrumbs with salt and pepper and a little paprika (if using). Put the flour on a plate and the egg in a small bowl. Dust the risotto balls with flour, dip in egg and coat in breadcrumbs then place on a baking sheet lined with cling film.

  • Put enough oil into a large frying pan to give a depth of 1 cm (½ in) and put over a medium heat. When the oil is shimmering add the arancini and fry for 6-8 mins, turning frequently, until golden brown. Drain on a plate lined with kitchen paper. Serve with tomato sauce (ideally homemade) for dipping.

More Recipe Ideas

Top Tip

Annabel suggests using ordinary grated mozzarella as it's a bit drier than normal mozzarella and helps to make the base mixture stickier.