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Arancini (Fried Risotto Balls Filled with Cheese Sauce)

Balls of risotto filled with cheese sauce rolled in polenta and deep fried served with rocket, marinara sauce and balsamic and rosemary reduction

  • Preferred menu selling price: £5.75
  • Skill: 3 Eggs
  • Recipe Type: Plated Spec
  • Preparation Time: 30 minutes
  • Service Time: 5 minutes
  • Perfect For: Banqueting, Bar Food, Starters


This recipe makes x 180g portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes

Equipment Needed

Mixing bowl
Chopping board
Deep fat fryer
Small sauce pan


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Sub-recipe Allergens

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PreparationCheese Arancini with Tomato Sauce

  • Rocket – Wash and dry in the colander
  • The risotto and cheese sauce need to be made in advance and chilled
  • Deep fat fryer – pre heat to 170┬░c


  1. Separate the risotto into 50 gram portions and roll them into balls
  2. Work them into round discs, place them on the chopping board and gently squash them to help them spread out
  3. Place a palette knife underneath and slide it across releasing the risotto from the board
  4. place 10 grams of cheese sauce into the middle of each
  5. Pick the risotto disc up and work it back into a ball around the cheese sauce ensuring no cracks in the risotto
  6. Place the balls in the fridge to set for 1 hour
  7. Place the polenta in the mixing bowl and roll the risotto balls around in it ensuring an even coating
  8. Place back in the refrigerator until needed


  1. Place the balls in the fryer basket and gently lower into the oil
  2. Cook until golden, check with a temperature probe that they are hot all the way through
  3. Heat up the marinara sauce
  4. Dress the plate with the balsamic reduction
  5. Place a little rocket under where the Arancini balls will go
  6. Place the balls on top with marinara sauce on top of each
  7. Ready to serve

Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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