Wednesday, 17 August 2011

Recipes revisited: Taleggio Arancini with Rocket and Walnut Salad

These are great if you're entertaining and want to make something that tastes fantastic and can be made up to a day in advance. They're also great if you have leftover risotto - indeed, I think this is where the idea originates from. For the gooey centre, I used taleggio as I love the flavour it gives. However, if you're less keen, just use a similar sized piece of mozzarella.

For the Arancini (makes about 10):

1 litre chicken stock
40g butter
Olive oil
2 small onions, finely chopped
4 garlic cloves, minced
100g mushrooms, finely chopped
400g risotto rice
150ml white wine
2tsp dried mixed herbs
100g grated parmesan
3 eggs, beaten
150g dried breadcrumbs
200g Taleggio cheese

For the salad:
4tbsp olive oil
1 shallot, finely chopped
1tbsp white wine vinegar
¼ tsp sugar
200 french beans
200g rocket
Handful of toasted walnuts

Heat the butter and a little oil in a large frying pan and add the onions and mixed herbs. Fry until translucent, then add the mushrooms and garlic. Fry for a further minute, then add the risotto and fry for a couple of minutes, until the edges of the rice turn translucent. Add the wine and about a quarter of the stock, stirring occasionally to make sure it doesn’t stick. Gradually add the rest of the stock until it’s all been absorbed, add the parmesan just before the end, and then turn off the heat and set aside for a couple of hours to cool.

Preheat the oven to 180°C, beat the eggs and place the breadcrumbs on a plate. Using your hands, make tennis-ball sized balls of risotto, building half in your hand, adding the taleggio, covering and moulding to shape. Then dip in the egg and roll in the breadcrumbs. Be careful, as the balls are quite fragile!

Shallow fry the balls in olive oil, three at a time until golden all over. Place on a lined baking tray and cook in the oven for 10 minutes.

While the arancini are in the oven, prepare your vinaigrette, mixing the oil, shallot, white wine vinegar, sugar, salt and pepper, and put the beans on to boil for about 4 minutes. Drain and refresh in icy cold water. Toss with the rocket, pour over the dressing and sprinkle over the walnuts. Place the arancini on top to serve (trust me, one is plenty!)


  1. I love arancini but was always a bit scared of the deep frying involved in making them - this recipe solves all my problems! Sounds like a lovely combination of flavours too - will be having a good this weekend (doesn't look like it's going to be BBQ weather...)

  2. I think if you make the slightly smaller, more egg-shaped variety then deep-frying adds an extra layer of depth to the flavour. However, I too am a little afraid of deep-frying things and I think this makes an excellent compromise!

    Your blog is lovely btw - spent ages last night reading through it!

  3. Aw thank you :-) I've been thinking about getting a deep fat fryer but looking at how obsessed I am with my new ice cream machine I don't think it's a good idea for the waistline!