ARANCINI RICE BALLS

3 hours 30 mins cooking time

ARANCINI RICE BALLS

Name: ARANCINI
Total time: 3 h 30 min
Yield: 1 portion
Ingredients: 45 g Lurpak® Slightly Salted Butter; 45 g flour TIPO 00; 250 ml whole milk; 1 pinch of salt; 1 sprinkle of nutmeg; 400 g risotto rice; 600 ml water; 200 ml orange juice; 100 g Lurpak® Slightly Salted Butter; 100 g grated parmesan cheese; Grated rind of 2 oranges; 4 g of saffron; 2 vegetable cubes; salt, kosher; 360 ml water; 300 g plain flour, sieved; bechamel sauce (see below); 200 g mozzarella; 200 g diced cooked ham; breadcrumbs (to one's taste); oil for frying

3 hours preparation time
3 hours 30 mins cooking time

Ingredients

1 portions

FOR THE BÉCHAMEL SAUCE

45 g Lurpak® Slightly Salted Butter
45 g flour TIPO 00
250 ml whole milk
1 pinch of salt
1 sprinkle of nutmeg

FOR THE RICE

400 g risotto rice
600 ml water
200 ml orange juice
100 g Lurpak® Slightly Salted Butter
100 g grated parmesan cheese
Grated rind of 2 oranges
4 g of saffron
2 vegetable cubes
salt, kosher

FOR THE BATTER

360 ml water
300 g plain flour, sieved

FOR THE ARANCINI FILLING

bechamel sauce (see below)
200 g mozzarella
200 g diced cooked ham

FOR THE BREADCRUMBS

breadcrumbs (to one's taste)
oil for frying

Scan to see the recipe online

Method

BÉCHAMEL

Melt the Lurpak® Slightly Salted Butter in a saucepan, add the flour, stirring with a hand whisk to form the roux.

Add the warm milk, salt and nutmeg, continue mixing until firm. Season with salt and pour it into a bowl, covering it with cling film. Let it rest in the fridge.

RICE

Cook the water, orange juice, rice, saffron, salt and nuts over medium heat until the liquid has been absorbed and evaporated. Turn it off.

Season with a little bit of salt and add the butter cut into pieces, while stirring to help it melt.

Add the orange zest and cheese. Put it aside.

BATTER

Pour the water into the flour, stirring with a spoon until the mixture is. combined. Make it smoother with a mixer.

Take some cold rice and mash it on the palm of one hand, giving it a cylinder shape. Place 2 teaspoons of bechamel and a few cubes of mozzarella and ham on it. Cover with more rice and work with your hands to close it well.

Dip each rice ball in the batter and then place it in the breadcrumbs.

Fry in oil at 170C and, once golden, place them on a sheet of absorbent paper.

Related recipes

Pumpkin risotto

1 hour

Mexican Rice

30 mins

SAYADIYEH

1 hour

CHICKEN MAKLOUBEH

1 hour 30 mins

CHICKEN CURRY

1 hour

MUSHROOM RISOTTO

50 mins

Revel in the process

MASTERING RICE

Discover the tricks and turn your rice dishes into everyday extraordinary.

GET COOKING

COOK, BAKE AND SPREAD WITH

Lurpak® Slightly Salted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

Find out more