Arancini Thermomix recipe
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skinnymixer's Arancini Guide

Cuisine: Italian
Author: Skinnymixers

Ingredients

Crumb ingredients:

  • 200 g breadcrumbs or raw almonds or alternative nut or sunflower seeds for nut free
  • 1 tsp dried oregano
  • 1 tsp onion flakes or powder
  • ½ tsp sweet paprika
  • pinch of black pepper
  • ¼ tsp salt
  • 2 eggs

Filling:

Instructions

  • Prepare your Riso al Forno (baked risotto) with smaller chunks of chicken and chill overnight.
  • Put raw almonds into mixer bowl, mill for 5 sec/speed 9/MC on (skip if using bread crumbs). Set aside and stir through spices, salt, and pepper.
  • Add eggs into mixer bowl. Mix 5 sec/speed 4/MC on. Set aside in a bowl.
  • Using clean, damp hands. Pick up a small amount of risotto mix and form a golf ball sized arancini evenly around your bocconcini / mozzarella.
  • Coat the arancini ball in the egg mix and then the crumb mix, then egg wash and crumb mix again.
  • Repeat until all arancini is crumbed.
  • Pan fry on a low/medium heat with olive oil or air fry on 180°C or 355°F for 15-20 min until golden.

Notes

The Riso al Forno (baked risotto) recipe is exclusive to the cookbook A Little Taste of Italy. You receive the eBook immediately when you purchase the print book from shop.skinnymixers.com
This guide is for a full batch of Riso al Forno. If you are making Arancini using leftovers, you may want to halve the crumb mixture.