Arancini Salad

Arancini and Arugula salad with a spicy Arabiatta sauce

Christopher: ‘How do I make Risotto better you ask? Why stuff it with cheese and deep fry it of course! Great as a starter or served in a salad as a main course. Be careful when deep frying, we recently invested in a home deep fat fryer but if you haven’t got one use a nice deep pan and be sure not to overheat the oil. Alternatively you could try baking or shallow frying the arancini, but where’s the fun in that!’

This vegetarian Arancini takes:  30 minutes including prep

Arancini salad with fresh tomato dipping sauce
Arancini salad with fresh tomato dipping sauce

Get it:

Around 200g left over risotto (See here for a risotto recipe)

A handful of pitted green olives

200g of arugula (wild rocket)

100g sun-dried tomatoes

Four slices of bread, crumbed in a blender

Two eggs, beaten

Two cups of flour

One small ball of mozzarella

Enough vegetable oil for deep frying

Arancini before deep-frying
Arancini before deep-frying


For the sauce:

One can of chopped tomatoes

One onion diced

Three cloves of crushed garlic

One teaspoon of dried basil

A pinch of cayenne pepper

One knob of butter

One teaspoon of brown sugar

Arancini salad
Arancini salad

Make it:

1. Make the sauce by sautéing the onion and garlic with basil and sugar. Season with salt and pepper. Add in the tomatoes and pepper. Simmer for 15 minutes

2.  Encase small bits of mozzarella in the risotto and then roll into balls

3. Dip the risotto balls in flour, then egg and then breadcrumbs

4. Deep fry until golden brown, should take around eight minutes

5. Pat dry with kitchen roll

6. Serve on top of a salad of arugula, sun-dried tomatoes and olive. Drizzle over a little sauce


This recipe makes:

About 8 Arancini

Arancini Salad
Arancini Salad

Making the arancini can be a little messy but it is so worth it! We saved some for lunch the next day and everyone in the office had food envy.




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