Black garlic arancini

To make the risotto follow my black garlic & wild mushroom risotto recipe, here.


Risotto (see above, or use another recipe)

Small bowl of breadcrumbs

1 egg, beaten

Small bowl of flour

Olive oil

Cheddar cheese






  1. After the risotto has cooled, roll into golf-ball sized balls.
  2. Take a small chunk of cheese and push it into the centre of the risotto ball, moulding the rice around it so it is hidden in the centre.
  3. Put the beaten egg, breadcrumbs and flour into separate bowls. Season the breadcrumbs with salt & pepper.
  4. Dip each arancini ball into the flour, then the egg, then into the breadcrumbs, ensuring they are fully coated by each mixture.
  5. Put a pan on low heat and fill with ~0.5cm olive oil. When it is hot, place the arancini into the pan, making sure not to overcrowd them.
  6. Fry for ~6 minutes, turning often. (Alternatively you can deep-fry for 2-3 minutes).
  7. Serve with a side salad and a balsamic glaze.






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