ANDIAMO Street Food, Pinchos Catering and Pop Up Supper Clubs co-owner Andrea Burgio makes arancini according to his Italian father’s recipe.
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Andrea’s father was a pastry chef in Sicily, where the dish comes from. Arancini are believed to have originated in 10th-century Sicily when the island was under Arab rule.
Ingredients
1kg arborio rice
2 litres vegetable stock
1 tbsp black pepper
125g butter
1 pinch saffron
50g extra butter
Parmesan
Method
Bring the vegetable stock, black pepper, 125g butter and saffron to the boil.
Add rice and turn down to simmer.
Once the mixture is reduced, add the 50g extra butter and a generous amount of Parmesan.
Once cool, stuff the rice mixture with bolognese or a spinach and ricotta filling. The finished product weighs about 110g.
Deep fry the crumbed arancini until golden.