Starters & salads
Arancini
Part of traditional southern Italian cuisine for centuries, arancini are large rice balls that are stuffed with a savoury filling then coated in breadcrumbs and deep fried. Fillings vary from region to region but one of the most popular is a rich meat ragù with peas. Arancini that are formed with mozzarella in the centre are called arancini di riso al telefono due to the mozzarella forming a long string like a telephone line when broken apart.
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Details
- Difficulty
- Medium
- Prep
- 45 min
- Active
- 45 min
- Cook
- 130 min
- Total
- 130 min
- Yield
- 14 pieces
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- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- Parmesan cheese
- 130 g
- water
- 800 g
- fine sea salt
- 1 pinches
- vegetable stock cube
- 1
- Arborio rice
- 250 g
- saffron threads
- 1 pinches
- water
- 1 tbsp
- sun-dried tomatoes in oil
- 150 g
- fresh basil leaves
- 20 g
- garlic
- 1 cloves
- toasted pine nuts
- 60 g
- ground black pepper
- 1 pinches
- extra virgin olive oil
- 40–50 g
- plain flour
- 170 g
- medium egg
- 1
- water
- 160 g
- breadcrumbs
- 200 g
- frying oil
- frying oil
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 9.1 g
- Energy
- 1,573.2 kJ
- Calories
- 376 kcal
- Fat
- 21.9 g
- Carbohydrates
- 34.5 g
Cooking instructions are available on the original Cookidoo® page.
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