If I had to describe Arancini, I’d say they are Fried Risotto Balls. I have to admit when I saw what they were, I did think was it worth the effort – Risotto is one of my most favourite meals and I couldn’t see that by frying it in breadcrumbs, it would be improved greatly. I was really surprised how nice they were though – Still not 100% convinced they are totally worth the bother and not certain I would ever chance making them for guests, but lovely nonetheless. I think Arancini are supposed to be served as a snack but they are filling and would be fine served with a tomato and onion chutney perhaps with a side salad as a main meal (About 3 balls per person would be fine).
I used my favourite risotto recipe but added some plum tomatoes as I thought the balls might be a little more tasty. I think the addition of the tomatoes made the risotto a little more liquify than I could have done with – The actual rolling of the balls is a messy nightmare and I was chunnering to myself the whole time that there was no way they’d stick together – BUT THEY DID!! I’m amazed and more than a bit chuffed with myself.
Bacon, Mushroom & Tomato Arancini
Ingredients
- 100 g Risotto Rice I used Arborio
- Knob of butter
- Half an onion or Leek chopped finely
- 300 g vegetable stock
- 2 large mushrooms
- 4 rasher bacon chopped really small
- Splash of Soy Sauce
- 1/3 tin Plum Tomatoes
- Ground Black Pepper
- 2 Eggs
- Plain Flour for coating the Rice Balls
- Splash of milk
- Breadcrumbs
Instructions
- Melt the butter and soften the onions in a large pan.
- Add the rice and cook as traditional risotto, adding the vegetable stock a bit at a time.
- I fried the bacon first in a frying pan and added half way through cooking the risotto.
- Add the mushrooms and keep stirring.
- When the risotto is soft and most of the liquid has been cooked off, add the tomato and the soy sauce.
- Allow the risotto to cool and mix in one beaten egg - You might only need half an egg.
- Roll the risotto into balls around the size of a plum - any bigger and I worry that the inside egg will not cook (And it is also a nightmare to stop the balls from falling apart)
- Roll in the flour until fully coated.
- Mix together 1 egg and the milk and dip the floured ball in that, then straight into the breadcrumbs.
- Fry in oil until golden brown - eat immediately.
What a flavorful combination for your Arancine. Sounds delicious. I thought they were fussy to make as well.
I never tried making arancini, maybe I should as yours looks very delicious. I particularly like the flavour combination you have chosen too. A lovely recipe. Just popping over from #recipeoftheweek.
I used to be a Daring Cook and this has reminded me that I need to get back to it. I have made arancini once before and they are a lot of effort but really delicious. I think we did have them as a main meal as well, just with lots of salad.
These look so delicious, have seen them before but never tried, must have a go, think my little one would enjoy them. Over from #recipeoftheweek.
I think risotto is faff enough without frying it too! That said they do sound tasty! x
My tummy is rumbling!! I may well give these a go although without the bacon! Yum 🙂
Ahhh yum!! I think these sound amazing! I got sold at the word Bacon…is that the first word? lol xx
This looks absolutely amazing. Really tempted to try it out tonight! 🙂
I am way too lazy for all that jazz. Looks lovely though. I love rices any carbs really!! And there in lies the problem. X
wonder how you could make a mushroom free version as otherwise sounds delicious!
They do look nice, although having never made a risotto I might try that first x
I think these look simple enough for me to try and make, I am a dreadful cook.
They are very tasty but rather a faff – I’d advise just sticking with the risotto!