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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
Servings 24


  • 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,


  • 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)


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