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Channel Your Inner Fanny
Smoked Mozzarella & Bolognese Arancini
Arancini (or ‘little oranges’) are delicious, crispy, deep-fried Sicilian balls of rice, new on our Autumn menu.
Makes 12 – 16 Arancini (depending on size)
3 tbsp extra virgin olive oil
15oz Arborio rice
110ml white wine
approximately 850ml chicken stock
4 oz smoked mozzarella, cut into 1/2” cubes
2 eggs, beaten
First make the risotto by adding the rice to the heated oil in a large sauté pan, and stirring quickly for a couple of minutes. Add the white wine while continuing to stir. With the heat on medium high, start to add the chicken stock a little at a time, & stir continuously, until all the stock has been used and the rice is cooked, but al dente.
Add the egg to the risotto and mix well, then refrigerate for a few hours.
To Shape The Arancini:
Place some rice in your hand and flatten it into your cupped hand. Don’t make it too thin, though, or the filling will spill out.
Put a piece of mozzarella, and a little bolognese sauce in the centre of the rice.
Then close the rice around the filling and shape into a ball.
Now roll the shaped arancini in flour, roll them in the beaten egg and finally, roll them in the breadcrumbs.
Heat a little oil in a saucepan or a wok until very hot.
Add the arancini a few at a time, and cook them rapidly, turning them over so they don’t brown too much on one side. Fry for a few minutes, so that the cheese in the middle melts.
Remove from the oil and place on a paper towel.
We like to serve these with a red pepper ketchup.