Makes about 24 arancini
Prep 30 mins + chilling | Cook 40 mins
about 1.2 litres well-favoured
vegetable stock
300g risotto rice
grating of fresh nutmeg
4 free-range eggs
25g unsalted butter
25g vegetarian pecorino cheese, grated
25g vegetarian Parmesan-style
cheese, grated
plain flour, for dusting
good handful of cooked peas
150g vegetarian mozzarella ball, cut into 2cm cubes
about 100g dry, unflavoured
breadcrumbs
100ml olive oil, for frying
sea salt and freshly ground black pepper
Mini Arancini
1. Bring the stock to the boil then add the rice and cook, with the lid off, for 15–20 minutes or until the rice is
tender. Drain, reserving any stock for a soup or whatever.
2. Tip the rice into a bowl and let it cool a little. Season generously with salt, pepper and nutmeg and taste
before adding two of the eggs, the butter and the Parmesan-style cheese and pecorino. Mix very well.
3. With damp hands, pick up some rice and shape into generous golf ball-sized balls. Stick a few peas and
a piece of mozzarella into the middle of each ball. Spread some flour on a plate and quickly roll each ball in it.
4. Break the remaining 2 eggs into a dish and lightly beat them with a fork. Roll each ball in the egg, letting any extra egg drop back into the dish. Coat the balls with the breadcrumbs and gently pat the crumbs in with
your hands. Line up all the balls on a board and place the board in the fridge for at least half an hour.
5. Heat the oil in a large frying pan and, when it is quite hot but not smoking, add the rice balls. Fry them
for about 5 minutes, turning them over so that they fry evenly all over. Drain on kitchen paper and serve.