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Arancini अरांचीनी

30 minutes
Arancini अरांचीनी Recipe - Ranveer Brar


For Arancini:

1 tbsp olive oil

3 sprigs fresh thyme

2 cloves garlic, finely chopped

1 medium onion, finely chopped

1½  cups risotto rice cooked & mashed

2 tbsp white wine

½ tsp black pepper, crushed

Salt to taste

½ cup fresh parmesan cheese, grated

1 tsp chopped parsley

4-5 basil leaves, torn

½ cup refined flour

1 cup bread crumbs

Oil to fry

For Filling:

30 gms butter

1 tbsp olive oil

2 cloves garlic, finely chopped

1 medium onion, finely chopped

1 cup button mushrooms, chopped

1 cup fresh cream

Salt to taste

1 tbsp chopped parsley


  • Heat olive oil in a saucepan, add thyme leaves, garlic and onions.
  • Saute till fragrant and till onions turn translucent.
  • Add rice, wine, salt & pepper, mix well and cook for 5-6 minutes while stirring.
  • Add ½ cup water, simmer till the water evaporates.
  • Add freshly grated parmesan cheese, fold it in.
  • Remove from heat and allow to cool to room temperature.

Note: It’s better for the rice to be over cooked, it will be easier to form the filling.

  • Meanwhile prepare the mushroom filling for the arancini
  • Heat olive oil and butter in a pan, add garlic and saute till fragrant.
  • Add onions and saute till translucent. Add mushrooms and saute for 2-3 minutes.
  • Add fresh cream and mix well. Cook on low flame till it reduces and begins to dry up. Add salt and mix well.
  • Add chopped parsley, mix well and allow to cool down.
  • Meanwhile, form small lemon size balls of the prepared rice mixture.
  • Make a cavity in the balls and stuff with mushroom filling along with chopped basil leaves and shape into balls again. Set aside till in use
  • Add refined flour and water to a bowl, mix well. Add bread crumbs to a plate.
  • Dip the prepared arancini balls into the refined flour batter and coat evenly with bread crumbs.
  • Heat oil in a kadai, deep-fry till golden and crisp.
  • Drain on an absorbent paper.
  • Serve hot with tomato basil sauce or any dip of your choice

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