It took longer than I thought. A post about food.

I’m reminiscing again.  This time to the first time I ate arancini. And my life was forever changed. Funnily enough I haven’t made these in FOREVER. so, note to self. fix that. I have since discovered I am fairly dairy intolerant, so whilst in one respect its sad to miss out on the cheesy goodness, my stomach and other internal bits fully support this decision. 


  • Arborio rice (anything suitable for risotto) (or if you’re fancy, you can use cauliflower rice – which I have never tried, but hear is not as disappointing as it sounds…. )
  • Vegetable stock
  • Leek
  • Chilli (add more or less to your liking)
  • Canned tomatoes
  • Zuchinni (courgette)
  • Mushrooms
  • Parmesan Cheese (I leave this out)
  • Mozzarella (I swap in a dairy free version, or leave out all together)
  • Eggs (can be omitted to make these vegan)
  • Breadcrumbs

Optional ingredients – peas, carrots, onions, mince, capers, nuts/seeds/beans, any herbs and spices you feel like throwing in(basically anything you want to stick in the middle of a ball of rice and fry….)


(alternatively, if you have leftover risotto, or similar rice dish, you can just skip straight to 8)

  1. Put oil in stock pot with Leek, salt and pepper let simmer for a while
  2. Boil water in saucepan and add vegetable stock and let boil
  3. Add the Aborio rice toss the rice on low heat until it becomes transparent.
  4. Start to add ladles of stock into the rice, letting the rice absorb the stock.
  5. Continue this process until the rice is soft.
  6. Add Parmesan cheese and a small amount of butter if you wish.
  7. Once this is mixed in take off stove and let the rice cool
  8. Put onion and oil into a fry pan and let brown.
  9. Add mushrooms, zucchinis and salt and pepper, put a lid on the fry pan and let sweat.
  10. Once the veges have softened add the canned tomatoes put the stove on medium heat and let simmer for around 45 mins or until the tomatoes become a thick sauce
  11. Once the sauce is finished leave to cool.
  12. Once both rice and sauce are cool enough to handle its time to assemble
  13. Take a spoonful of rice, cup in your hand and make a well in the rice, add the sauce and a small amount of mozzarella cheese (or a dairy free equivalent, or leave out if you’re not a fan of cheese), grab another spoonful of rice encase the ingredients to create a ball.
  14. Repeat this process until the all the rice is gone
  15. In a bowl crack an egg and whisk it in a separate bowl put breadcrumbs.
  16. Cover the rice ball in egg and breadcrumbs and repeat until all are covered
  17. Heat some vegetable oil in a saucepan and fry each rice ball until golden brown. (Make sure to heat thoroughly if using leftover rice). You can deep or shallow fry, depending on what you have available to you.
  18. Put on a plate with bread or paper towel to drain oil
  19. Then enjoy!!

Alternatively, if you don’t fancy trying to juggle the sauce (even though its way easier than you would imagine) into your balls (ha) you can just serve it alongside your arancini. A highly adaptable, fairly straight forward meal. Done. I have no idea how many this makes, as I haven’t put up any measurements. But you guys can figure it out. This is my ramble for Thursday. I may now be hungry.

This recipe is taken and slightly adapted from an awesome Aussie I met a few years back.




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