Sun-Dried Tomato & Chorizo Arancini
These crispy, golden risotto balls are the ultimate showstopper for any gathering, combining smoky Spanish chorizo with the sweetness of sun-dried tomatoes. Served with a luxurious truffle-infused aioli, they offer a bite-sized explosion of Mediterranean flavors that will leave your guests truly impressed.
Ingredients
- Arborio risotto rice250 g
- Spanish chorizo, finely diced100 g
- Sun-dried tomatoes, chopped50 g
- Vegetable stock750 ml
- Grated Parmesan cheese50 g
- Panko breadcrumbs100 g
- Eggs, beaten2 stk
- All-purpose flour50 g
- Mayonnaise4 tbsp
- Truffle oil1 tsp
- Vegetable oil for frying500 ml
Instructions
Sauté the diced chorizo in a pan until the oils are released, then add the rice and stir until translucent. Gradually add the vegetable stock one ladle at a time, stirring constantly until the rice is tender but firm.
Stir in the Parmesan and chopped sun-dried tomatoes. Spread the risotto onto a flat tray and let it cool completely in the fridge for at least 30 minutes; this makes the balls easier to shape.
Take a tablespoon of the cooled rice and roll it into a tight ball. Repeat until all the mixture is used, aiming for roughly 12-16 balls.
Roll each ball first in flour, then dip in the beaten eggs, and finally coat thoroughly in panko breadcrumbs for a crunchy exterior.
Heat the oil in a deep pan and fry the balls in batches for 3-4 minutes until deep golden brown. Drain on paper towels.
Whisk the mayonnaise with the truffle oil and a pinch of black pepper. Serve the warm arancini on a large platter with the truffle aioli for dipping.
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