Crisp risotto balls served with a homemade tarragon mayo and deep-fried sage on top.
Arancini make a wonderful little Italian appetiser that tastes superb and is genuinely easy to make. If you have some leftover risotto to hand, you can have everything ready in under 30 minutes.
Whenever we have risotto, there are almost always leftovers; they go into the freezer in an airtight container, and then we make these risotto balls whenever the craving strikes, – which is fairly often. They also make a great snack to serve to guests. You can prepare everything in advance, – shape the balls, coat them in flour, egg and breadcrumbs and keep them in the fridge until it is time to fry them. Wonderfully easy and always a hit.
This quantity serves 6 as a starter, – or 10-12 as a standing appetiser.
Arancini – Crispy Risotto Balls with Tarragon Mayo and Sage
Crisp risotto balls made from leftover risotto – served with homemade tarragon mayonnaise and deep-fried sage leaves.This recipe makes about 12 risotto balls.
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Ingredients
Arancini – Risotto balls
- 550 g leftover risotto – ideally with mushrooms
- A little truffle oil (optional)
- 3-4 tbsp plain flour
- 2 eggs, beaten
- 100 g dried breadcrumbs
- A little salt
- Rapeseed oil for deep-frying
- Fresh sage leaves, to garnish
Tarragon mayonnaise – about 300 ml
- 20 g pasteurised egg yolks
- 150 ml rapeseed oil
- 3 sprigs fresh tarragon (leaves only), – about 10 g leaves
- 1/2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Salt
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Method
Tarragon mayonnaise
- Put the egg yolks, Dijon mustard, white wine vinegar and tarragon in a mini chopper and blend until smooth and even. Scrape down the sides a couple of times as you go.
- Add the oil a little at a time, ideally while the mini chopper is running. Continue until the mayonnaise has the right consistency, then blend thoroughly so the tarragon is fully worked into the mayonnaise.
- Season to taste with salt, and keep the mayonnaise in the fridge until serving.
Arancini – Risotto balls
- Heat the oil in a large saucepan to about 170°C.
- Set out 3 shallow bowls: one with the plain flour mixed with a little salt, one with the beaten egg and one with the breadcrumbs.
- Shape the risotto into balls of about 45 g each, – making sure they are rolled firm and compact. Then coat them first in flour, then in egg and finally in the breadcrumbs. If you find the risotto will not hold together, simply mix a little of the breadcrumbs and a little of the beaten egg into the risotto. Let it rest for a moment, – that solves the problem.
- Deep-fry the risotto balls in the oil until golden and crisp, about 5 minutes depending on the temperature of the oil.
- Let them drain and cool slightly on a little kitchen paper – meanwhile, deep-fry the fresh sage leaves.
- Drop the sage leaves into the oil and fry them for just under a minute. Lift them out while they are still a vibrant green. Lay them on a little kitchen paper and let them cool for a moment.
- Spoon dollops of the mayonnaise onto a serving platter, set the slightly cooled risotto balls on top and finish with the fried sage. If you like, give the sage leaves a small dab of mayo, – so they stay in place on top.
Nutrition
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Kan de tilberedes i Airfryer?
Hej Henriette
Jeg har ikke selv prøvet, men det er jeg da sikker på de kan 🙂
Jeg tænker ca. 200 grader, og så start med 7-8 minutter og vend dem evt. derefter og giv dem til de er gyldne 🙂
Husk at spray dem med lidt fedtspray inden 🙂
Warm wishes, Dianna
Hej Diana
Kan jeg lave risottokuglerne dagen før jeg skal bruge dem, sætte dem på køl, og først dagen efter panerer dem?
Hilsen Cecilie
Hej Cecilie
Det kan du sagtens gør ja 🙂
Warm wishes, Dianna
kan disse laves “i forvejen” og opvarmes i ovn?
Hej Lisa
Det kan du sagten gøre ja:)
Varm den ved 180-200 grader til de er sprøde og gennemvarme, kommer an på størrelsen:)
Dbh Dianna
Kan disse laves “i forvejen” og opvarmes i ovn?