Arancini balls

Name: Arancini balls
Prep time: 10 min
Cook time: 45 min
Total time: 85 min
Ingredients: ½ onion (finely diced); 2 garlic cloves (crushed); 50 ml Olivado Extra Virgin Olive oil; 500 g mushrooms; 300 g Arborio rice; 500 ml vegetable stock; 50 ml white wine; Juice of ½ lemon; 30 g butter; 40 g parmesan cheese (grated); 3 stalks fresh thyme leaves; 2 cups fine polenta; Dash truffle oil or butter (optional)

several balls of food on a bowl, five balls on the table with one broken, with a knife.

Busy week and sometimes less is more for an easy dinner. Arancini balls or Arancini di Riso are one of the most delicious small dishes ever. Italian food at its best.

Print Pin Rate

Prep Time 10

Cook Time 45

Cooling time 30

Total Time 1 25

Course Appetiser, Dinner, Snack

Servings people

Ingredients

½ onion finely diced
2 garlic cloves crushed
50 ml Olivado Extra Virgin Olive oil
500 g mushrooms
300 g Arborio rice
500 ml vegetable stock
50 ml white wine
Juice of ½ lemon
30 g butter
40 g parmesan cheese grated
3 stalks fresh thyme leaves
2 cups fine polenta
Dash truffle oil or butter optional

Instructions

In a heavy based sauce pan, sweat onion, garlic and mushrooms in a little olive oil. Add rice and sweat till almost transparent.
Add the wine and reduce until the liquid is almost gone, before gradually adding more stock, small amounts at a time, stirring constantly between each addition.
When rice is cooked and al dente, has a slight crunch to it, remove from heat, add lemon juice, cold diced butter, parmesan and thyme and correct seasoning, add a splash of white truffle oil if desired.
Set in roasting tray and cool. Roll into bite sized balls and coat with fine polenta, deep fry or brown in fry pan with little olive oil.
Serve with aioli or your favourite mayo.