Easy Arancini

One of my all-time favourite Italian dishes is arancini. These little bites of heaven are a perfect combination of crispy, creamy, and bursting with flavour. They are great appetisers and make particularly good finger food for large gatherings. But as great as they are to eat, they are a real pain to make, which is where my trusty ice cream scoop comes in handy.

If you're anything like me, you start making the arancini with the best intentions. The first four arancini are perfectly round and perfectly sized. The next four are slightly bigger and a little more oval than round. The next four are even bigger again and even more misshapen. The last four are HUGE, as you've used up all the remaining mixture because you're thoroughly sick of making arancini!

Enter the ice cream scoop. Not only does it cut down on the mess, it speeds up the process and makes perfectly sized and perfectly round arancini every single time (the larger sized ice cream scoop is also fantastic for cupcake and muffin batter as well).

Make sure to keep scrolling after the pictures, because I’ve shared my Mushroom Risotto recipe and also the recipe for making this into moorish arancini. Arancini can be made with any left over risotto. Don’t you just love it when the leftovers become even more delicious than the main?

I hope this helps you,

Many Blessings.

Cindy

P.S: Did you know you can store uncooked arancini in the fridge for up to 3 days? Simply lay baking paper between each layer of arancini to keep them from sticking together. I find this particularly useful when cooking for large gatherings, as it allows me to get some prep done in the days beforehand and they’re ready to fry up on the day.