I make these little Arancini for canapes or snacks if there are a few people. They are gluten free if made with rice crumbs or gluten free panko crumbs and can be all kinds of flavours. I never get sick of them and they can be eaten hot or cold. I know that some people make these out of left over risotto, and you can, but I find them more successful if the rice is made only for Arancini
The first time I ate Arancini I was in Florence. They weren’t a tiny Arancini like this, they were large and eggshaped, sometimes filled with ragu. We cut and shared them in the afternoons sitting at a roadside cafe up on the hill at the Piazza Michelangelo. Afternoons here were for cruising and checking out the locals. Chatting to our favourite gelato guys or slurping Frappes in the heat.
After the blissful afternoons, I would cook dinner for 100 people before going out and watching the sexy Italians dance at the clubs and restaurants that would always welcome me like an old friend. I spent the entire summer in Florence.
I used this beautiful Acquarello rice which is a bit over the top, but I had a can in the cupboard. Each grain is separate and tastes wonderful. You can use any risotto rice for these including the supermarket bought Aborio. This is mushy but works well for Arancini
Tiny Arancini with Tonnato Sauce
Ingredients
- 200 gm risotto rice carnaroli or aborio (1 cup)
- 750 ml chicken stock 25.4 oz
- 50 gm butter 1-2 ozs
- 40 ml olive oil
- 150 gm onion diced
- 1 clove garlic crushed
- 100 gm Parmesan cheese grated
- 150 gm bacon 2 small rashers derinded and cut finely
- salt and pepper
- 1/2 bunch chopped parsley or other soft herb
Crumb mixture
- 200 gm breadcrumbs or rice crumbs
- 100 gm Flour for dusting or gluten free flour
- 250 ml milk
- 1 whole egg beaten mixed milk
Tonnato Dipping Sauce
- 1 whole egg 1 whole and 1 yolk if small
- 1 teaspoon dijon mustard
- 20 ml white wine vinegar
- 1/4 piece preserved lemon or zest of half a lemon
- 200 ml vegetable / grapeseed oil
- 100 ml olive oil
- 100 gm tuna in oil drained,
Instructions
- Sweat the onion, bacon and rice together with the olive oil in a medium sized pot until the onions are soft, without browning.
- Slowly add the stock letting it completely absorb each time you add more. The mixture should be firm and not soupy. The rice should be cooked. If you need to add more or less stock then do (not all rices absorb the same amount of liquid). When the stock is absorbed finish by mixing in the Parmesan cheese and the butter along with salt and pepper to taste). Pour onto a tray or brownie tin and cool . Let this cool as long as possible till quite cold.
- When cooled it will be quite firm. Roll into walnut sized balls. Roll in flour, then egg and crumb them. Refrigerate again till firm
- Deep fry ( in a medium sized pot in vegetable oil) for best results, or shallow fry if you prefer
Dipping Sauce
- Put the tuna, egg , dijon, vinegar, preserved lemon or zest in a food processor and mix. Gradually add the olive oil then the plain oil until the mayonnaise is thick. .
- If you want it thicker add a little more olive oil... thinner a little less or add a drop or two of water. ( or process your favourite mayonnaise with the Tuna)
Notes
Try these little party bits. best to make the rice a day ahead if possible so it is well chilled and thick and sticky. fry to order or make them ahead and reheat in the oven. They go amazingly well with tonnato sauce. that as it sounds is a sauce made from cooked canned tuna. it’s often served with veal but boy oh boy it works well with these little Arancini
Hey you….thanks for reading!
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Hello Tania, how many little walnut size balls does this make?
About 25 to 30
Woot! Gluten free aranchini! Darling YOU ROCK!
Just for you Miss Perth…x
Oh my, those are delicious jewels and comforting! I’ve never heard of tonnato sauce before 😉
Tonnato sauce ids the best. most traditionally served with veal
I love arancini and yours look excellent! They are so easy to pop into mouth and hard to stop eating… 🙂
Hi Nami. Yes you have to remember they are fried and full of butter and parmesan!!!
These look so nice, especially with some delicious oozy cheese. they are a favourite in our house – I really should make them more often.
Thanks Amanda….they are a bit of work though
These are not only adorable and perfectly bite-sized…but they sound delicious!
Thanks Joanne, I made porcini ones for a party yesterday
Love these mini aroncini balls…they are a perfect appetizer and great as a snack too.
These look utterly delicious and love the idea of that cheese oozing out the middle. Pairing with tuna seems an unusual combination but would love to try!
Love the sound of that dipping sauce: shall try when friends are travelling by next weekend. Not necessarily with the arancini tho’ these have always been favourites!!
I was in Florence a few weeks ago and it was lovely as always. I have various versions of these and they do work well as an appetizer. The tonnato sauce is one of my favourites.
Lovely wish I was with you!!
T, do you think these would work without the cheese, or would they fall apart? I looove arancini, and yours look divine. The aged carnaroli is very tempting – we’ve been using the Scotti brand. xx
They need the cheese to hold them together….maybe you can sub something, will think about it.
I love aroncini balls. I made them once for a wedding I was catering. They were a big hit! Mine had porcini mushrooms in them. Your time in Florence sounds wonderful (apart from the cooking for 100 every night!). It must have been an amazing time. Great looking aroncini balls xx
Thank you Charlie…..and i don’t mind cooking for a hundred!
I love arancini. These look tasty!
Me too, and they are so nice “mini”