• 1 yellow onion
• 350g risotto rice
• Olive oil for frying
• 1 dl white wine
• 1 dice of broth
• 10-11 dl water
• Fresh basil
• Zest of 1 lemon
• 1 dl of grated parmesan cheese
• 30g of butter (vegan)
• Salt & pepper to taste
• 200g defrosted Toonish or 1 jar Toonish Mayo
• 2 dl breadcrumbs
• Rapeseed oil for deep frying
• Aoili
• 0,5 sl chick pea spade
• 4 teaspoons of lemon juice
• 1 clove of garlic
• 2,5 dl rapeseed oil
• 2 teaspoons of truffle oil
• Truffle salt, salt and pepper to taste

What are arancini?

Arancini are Italian rice balls stuffed and coated in breadcrumbs and deep fried. Sometimes they have tasty things inside – like Toonish!

1.

Finely chop basil, onion and grate lemon zest.

2.

Heat up olive oil in a pot, fry onions 2 min, add risotto rice and fry another minute.

3.

Add white wine and bring to the boil. Crumble one bouillon cube and add a little water at a time, stirring, until all the water has boiled in and the risotto rice is cooked through. The risotto is ready after 18-20 minutes. Stir in the basil and lemon zest after half the time.

4.

Turn down butter and grated parmesan cheese. Taste with a little salt and freshly ground black pepper. Let cool.

5.

Mix the Toonish and chickpea spade into the risotto. Shape into round balls. Dip in breadcrumbs and place on a platter.

6.

Fry the arancini balls golden brown in rapeseed oil and let drain on a plate with kitchen paper.