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Ricotta-filled arancina

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Ingredients

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Rice

  • 300g of carnaroli risotto rice
  • 1l water
  • 0.3g of saffron
  • 1 lemon, zested
  • 1 pinch of salt
  • 80g of butter
  • 80g of Parmesan
  • 20g of extra virgin olive oil

Ricotta filling

To coat the arancine

  • fine white breadcrumbs
  • 2 eggs, beaten
  • flour
  • oil, for deep-frying
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Method

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1
To begin, make the rice base. Add the water to a pan and heat until almost simmering. In a separate pan, lightly toast the rice over a high heat, then add a ladleful of the water, along with the saffron strands
  • 300g of carnaroli risotto rice
  • 0.3g of saffron
  • 1l water
2
Continue to stir and cook the rice, adding a ladleful of water at a time and allowing it to be absorbed by the rice before adding the next
3
When the rice is cooked, beat in the lemon zest, salt, butter, Parmesan and oil, until creamy. Set aside at room temperature for 20–30 minutes, until cool enough to handle
  • 1 lemon, zested
  • 1 pinch of salt
  • 80g of butter
  • 80g of Parmesan
  • 20g of extra virgin olive oil
4
Meanwhile, whip the ricotta until light and smooth, then transfer to a piping bag
5
Using your hands, form the rice into arancina, piping some ricotta into the centre of each one, then closing up to form a perfect ball
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6
When all of the arancina are formed, prepare three shallow bowls – one with flour, one with beaten egg and one with breadcrumbs
  • flour
  • fine white breadcrumbs
  • 2 eggs, beaten
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7
Dust each arancine with flour
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8
Coat the arancina in beaten egg
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9
Finally, dust in the breadcrumbs, ensuring you have an even coating
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10
Preheat a deep pan of oil to 170°C
  • oil, for deep-frying
11
Fry the arancina in batches until golden all over, for approximately 5–6 minutes, then set aside to drain on kitchen paper
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12
Allow to cool a little before serving
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