These hearty arancini balls are the perfect appetizer to pair with one of our many non-alcoholic beverages. They are stuffed with a sweet and sour aubergine caponata filling and if uncooked, arancini can be frozen.
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 120 minutes |
| Serves | 12 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 222 |
| Fat | 6.8g |
| Saturates | 2.4g |
| Protein | 7.6g |
| Carbs | 34.2g |
| Sugars | 6.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the caponata, preheat a large pot of oil or a deep fryer to 170°C.
Cut the aubergines into 5mm cubes. Deep fry these in batches, until golden and tender. Drain on paper towels and season with the salt.
Heat the olive oil in a medium-sized saucepan over a medium heat.
Finely slice and rise the leeks, and then sauté them until golden and crisp.
Stir in the sugar and cook until caramelised, about 5-10 minutes.
Wash and slice the celery stalk, then stir it in and cook for 5 minutes.
Add chopped capers, roughly chopped green olives, raisins which have been soaked in hot water for 10 minutes and then drained, toasted pine nuts, tomato purée, vinegar and aubergine and simmer for 15 minutes.
Stir in finely chopped basil, toasted breadcrumbs and toasted and chopped almonds and season to taste. Set aside to cool.
To make the arancini, prepare the arborio rice by placing the rice and water in a large pot. Cover and bring to a simmer over a medium heat. Simmer until the rice is just cooked and all the water has been absorbed – approx. 10-15 minutes.
Stir in the butter.
Spread the rice out onto a large baking sheet and allow to cool completely.
Combine the rice and finely grated Parmesan together and set aside to cool completely.
Wet your hands and, using a tablespoon as a measure, spoon some of the risotto mixture into the palm of your hands.
Spoon 2 tsp of the caponata into the centre and roll the risotto over, wetting your hands often to prevent sticking. Roll the mix into an even-sized ball and flatten the sides to create a cone shape then set aside. Repeat this process until both mixtures have been used up.
Heat a large pot of oil or a deep fryer to 170°C.
To crumb the balls, place whisked eggs in one small bowl and the panko crumbs in another.
Roll the balls in the egg and then in the panko crumbs, ensuring it’s evenly coated all over.
Fry the balls until golden and crisp, approx. 5 minutes.
Serve immediately.