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Snowball arancini


Makes: 15
timePrep time: 1 hr
timeTotal time:
Snowball arancini
Recipe photograph by Ant Duncan
These arancini balls can be served as a festive canapé or starter. See our Get Ahead tip so you can prepare for the party

Makes: 15
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
206Kcal
Fat
8gr
Saturates
3gr
Carbs
26gr
Sugars
2gr
Fibre
1gr
Protein
7gr
Salt
0.6gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 250g arborio risotto rice
  • 1 vegetable stock pot
  • 100g cooked chestnuts, chopped
  • ½ x 20g pack sage leaves, chopped
  • 75g grated Parmesan*
  • 1 x 125g pack mozzarella pearls* or a 150g ball, diced
  • 80g plain flour
  • 2 medium eggs
  • 100g panko or other dried breadcrumbs
  • 1 litre oil, to deep-fry

Step by step

Get ahead
Prep the risotto balls to the end of step 4 up to 24 hours ahead and keep chilled until ready to fry.
  1. Heat the oil in a large frying pan and gently sauté the onion for 6-8 minutes until soft but not coloured. Add the rice and stir well to combine. Make the stock up to 800ml with boiling water, and keep it hot in a pan over a low heat.
  2. Add a couple of ladlefuls of stock to the rice; stir until it has been absorbed. Continue gradually adding stock in this way, until the rice is cooked but still retains a bit of bite. Stir through the chestnuts, sage and about half the Parmesan; season well. Cool completely.
  3. Shape the risotto into 15 balls, encasing a mozzarella pearl in the centre of each. Chill for 30 minutes.
  4. Put the flour, eggs and breadcrumbs in separate shallow bowls. Dip the risotto balls first in flour, then egg and finally crumbs, ensuring they are fully coated.
  5. Heat the oil to 180°C in a deep pan. A cube of bread should turn brown within 45 seconds. Fry the arancini for 6-8 minutes (in two batches), until golden. Drain on kitchen paper, and serve with the remaining Parmesan sprinkled over like snow.

    *Use vegetarian cheese if required.

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