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Tiny Arancini with Tonnato Sauce

October 24, 2012 by Tania 23 Comments

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Tiny Arancini for parties

 

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.

Arancini

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

Arancini

Tiny Arancini for parties

Tiny Arancini with Tonnato Sauce

I have these tiny arancini with this unusual sauce, but try it it really works. any cups mentioned are Aust size
Print Recipe Pin Recipe
Servings 24

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

You can also make the sauce with a store bough mayonnaise. add the tuna and lemon and blitz with a stick blender or in a processor

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

 

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Filed Under: RECIPES, Rice, Pasta and Grains, Small Bites/ Party Food Tagged With: arancni, Bacon and cheese rice balls, canapes, Carnaroli rice, cooking arancini, Italian, Party food, Risotto Balls, Snacks, tiny arancini

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Reader Interactions

Comments

  1. trish Landsberger

    September 17, 2013 at 10:03 pm

    Hello Tania, how many little walnut size balls does this make?

    Reply
    • MyKitchenStories

      September 17, 2013 at 10:54 pm

      About 25 to 30

      Reply
  2. Chompchomp

    October 30, 2012 at 10:12 am

    Woot! Gluten free aranchini! Darling YOU ROCK!
    Chompchomp recently posted..Sayers Food, LeedervilleMy Profile

    Reply
    • My Kitchen Stories

      October 30, 2012 at 10:24 pm

      Just for you Miss Perth…x

      Reply
  3. Kiran @ KiranTarun.com

    October 29, 2012 at 7:34 pm

    Oh my, those are delicious jewels and comforting! I’ve never heard of tonnato sauce before 😉
    Kiran @ KiranTarun.com recently posted..BabaGanoush Tomato SaladMy Profile

    Reply
    • My Kitchen Stories

      October 29, 2012 at 8:29 pm

      Tonnato sauce ids the best. most traditionally served with veal

      Reply
  4. Nami | Just One Cookbook

    October 27, 2012 at 7:52 pm

    I love arancini and yours look excellent! They are so easy to pop into mouth and hard to stop eating… 🙂
    Nami | Just One Cookbook recently posted..Tuna PokeMy Profile

    Reply
    • My Kitchen Stories

      October 28, 2012 at 2:00 pm

      Hi Nami. Yes you have to remember they are fried and full of butter and parmesan!!!

      Reply
  5. Amanda

    October 27, 2012 at 12:02 am

    These look so nice, especially with some delicious oozy cheese. they are a favourite in our house – I really should make them more often.
    Amanda recently posted..An Interview with a Cook as Delightful as Her Books – Tessa KirosMy Profile

    Reply
    • My Kitchen Stories

      October 28, 2012 at 1:49 pm

      Thanks Amanda….they are a bit of work though

      Reply
  6. Joanne

    October 25, 2012 at 11:57 pm

    These are not only adorable and perfectly bite-sized…but they sound delicious!
    Joanne recently posted..Recipe: Tofu and Sweet Potato Shawarma on Sesame Flatbreads with Homemade PicklesMy Profile

    Reply
    • My Kitchen Stories

      October 28, 2012 at 1:48 pm

      Thanks Joanne, I made porcini ones for a party yesterday

      Reply
  7. Angie@Angie's Recipes

    October 25, 2012 at 5:53 am

    Love these mini aroncini balls…they are a perfect appetizer and great as a snack too.
    Angie@Angie’s Recipes recently posted..Black Venus Rice Salad with Roasted Sweet Potatoes and PistachiosMy Profile

    Reply
  8. thelittleloaf

    October 24, 2012 at 7:20 pm

    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!
    thelittleloaf recently posted..Crispy Oat, Milk & White Chocolate Chunk CookiesMy Profile

    Reply
  9. Eha

    October 24, 2012 at 2:55 pm

    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!!

    Reply
  10. Suzanne Perazzini

    October 24, 2012 at 12:27 pm

    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.
    Suzanne Perazzini recently posted..A beetroot cake? Yes, and for a 5-year-old’s party too.My Profile

    Reply
    • My Kitchen Stories

      October 24, 2012 at 1:45 pm

      Lovely wish I was with you!!

      Reply
  11. celia

    October 24, 2012 at 11:10 am

    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
    celia recently posted..Barbara’s Kaak CookiesMy Profile

    Reply
    • My Kitchen Stories

      October 24, 2012 at 1:44 pm

      They need the cheese to hold them together….maybe you can sub something, will think about it.

      Reply
  12. Hotly Spiced

    October 24, 2012 at 10:58 am

    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
    Hotly Spiced recently posted..The 80th Birthday PartyMy Profile

    Reply
    • My Kitchen Stories

      October 24, 2012 at 1:41 pm

      Thank you Charlie…..and i don’t mind cooking for a hundred!

      Reply
  13. yummychunklet

    October 24, 2012 at 9:23 am

    I love arancini. These look tasty!
    yummychunklet recently posted..ADM: Browned Butter Chocolate Chip CookiesMy Profile

    Reply
    • My Kitchen Stories

      October 24, 2012 at 1:40 pm

      Me too, and they are so nice “mini”

      Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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