Arancini Balls




30 mins


50 mins


1 tbsp butter

1 medium onion, finely diced

250g (1 1/4 cups) Arborio rice

500ml chicken stock, heated

1/2 cup plain flour

1 egg, lightly beaten

1 tbsp Maxigenes Full cream milk, premade

2 garlic cloves, crushed

1/2 cup shredded parmesan cheese

3/4 cup dried breadcrumbs

salt and pepper, to taste

1/4 cup olive oil


Melt butter in a large saucepan and sauté the onion and garlic for 5 minutes. Add the rice and stir until well coated, then add 1 cup of stock at a time until it’s absorbed and rice is cooked. Stir in parmesan and seasonings, then leave to cool.

Place flour in a shallow bowl, egg and milk combined in another and breadcrumbs in a third shallow bowl.

Make a ball with one tablespoon of risotto, roll in the flour, egg mixture and then coat in breadcrumbs. Repeat with the remaining mixture to make 24 balls.

Heat oil in a frying pan, add the arancini balls and fry until golden brown.

Transfer to a plate lined with paper towel and place on a serving plate to serve.