Toonish arancini




  • 1 yellow onion
  • 350 g risottorice
  • 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
  • 30 g of butter (vegan)
  • salt & pepper to taste
  • 1 pack of Toonish tomato
  • 2 dl breadcrumbs
  • rapeseed oil for deep frying
  • 0,5 sl chick pea spade
  • 4 teaspoons of lemon juice
  • 1 clove of garlic
  • 2,5 dl rapeseedoil
  • 2 teaspoons of truffeloil
  • truffel salt, salt and pepper to taste


  1. Finely chop basil, onion and grate lemon zest
  2. Heat up olivoil in a pot, fry onions 2 min, add risottorice 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 tomato 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.

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