Arancini (Fried Rice Balls)

Preparation/cooking time: ca. 60m

For 16 pieces

Nutritional Information

Contains 248 Kcal, 7g Protein, 22g Carbohydrates, 14g Fat


  • 1 tbsp. olive oil
  • 0.5 dl white wine
  • 8 dl vegetable bouillon hot
  • 300 g risotto rice (e.g. Carnaroli)
  • 0.5 Ticino sausage, pressed out of its skin (yields approx. 250 g)
  • 1 onion, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 tbsp. tomato puree
  • 3 tbsp. grated Parmesan
  • 0.25 tsp. salt
  • a little pepper
  • 4 tbsp. white flour
  • 2 eggs, whisked
  • 100 g breadcrumbs
  • oil to deep-fry

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  • Heat the oil in a pan. Add the rice, sauté while stirring until translucent. Add the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the rice is always barely covered with liquid, simmer approx. 20 minutes, let cool.
  • Heat the oil in a frying pan. Fry the sausage meat for approx. 3 minutes. Reduce the heat and add the onion, parsley and tomato puree and fry briefly. Add the wine and reduce completely. Stir in the cheese and season, then allow to cool slightly.
  • Put the flour, eggs and breadcrumbs in separate soup plates. Place a heaping tablespoon of rice in the palm of your hand and press a well into it. Put 1/2 tablespoon of filling in the well and cover it with a tablespoon of rice, then form it with wet hands into a ball. Roll the rice balls in flour and shake off the excess, then roll them in the egg and then the breadcrumbs. Press the breadcrumbs into the ball so that they adhere. Fill a pot to 1/3 with oil and heat it to 180°C. Reduce the heat and add the rice balls in batches using a slotted spoon. Fry for approx. 6 minutes. Remove and drain on paper towels.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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