Arancini
Crispy arancini made from creamy risotto, topped with fresh lemon aioli with Dijon mustard. Perfect as a snack, appetizer, or on the tapas table.
Posted on 12/28/2025
Servings
15
Total time
2 hours
Servings
15
Total time
2 hours
Ingredients
Risotto
Arancini
Aioli
Instructions
Risotto
Chop the onion and garlic and sauté them in oil in a pan
Add the rice and let it become glossy
Pour in the white wine and let it reduce
Add the stock gradually while stirring, until the rice is tender
Stir in the Parmesan cheese and season with salt and pepper
Let the risotto cool completely, preferably in the refrigerator
Aioli
Place all the ingredients in a tall container
Place the immersion blender at the bottom and blend without moving it until it starts to emulsify
Slowly lift the immersion blender as it thickens
Arancini
Form balls of the desired size from the cold risotto
Mix flour, breadcrumbs, salt, and pepper in a bowl
Beat the eggs in another bowl and place the breadcrumbs in a third bowl
First, roll the balls in the flour mixture, then the egg, and finally the breadcrumbs
Heat the oil to about 180°C and fry the arancini until they are golden and crispy
Garnish the arancini with aioli and herbs
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