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Sun-Dried Tomato & Chorizo Arancini
Recipe of the week

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.

Prep: 25 minCook: 35 minServings: 4

In short

Sun-Dried Tomato & Chorizo Arancini takes about 60 minutes (25 min prep, 35 min cooking), serves 4 and needs 11 ingredients.

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

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Roll each ball first in flour, then dip in the beaten eggs, and finally coat thoroughly in panko breadcrumbs for a crunchy exterior.

  5. 5

    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.

  6. 6

    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.

Questions and answers

How long does Sun-Dried Tomato & Chorizo Arancini take?

About 60 minutes in total: 25 minutes prep and 35 minutes cooking.

How many servings does it make?

The recipe serves 4.

What ingredients do I need?

You need 11 ingredients: Arborio risotto rice, Spanish chorizo, finely diced, Sun-dried tomatoes, chopped, Vegetable stock, Grated Parmesan cheese, Panko breadcrumbs …. With Veloop you can add them all to your shopping list.

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