Description
Golden, crispy risotto balls stuffed with tuna, Parmesan, and herbs, served with a zesty caper aioli—an elegant Mediterranean take on the traditional Sicilian arancini.
Ingredients
Units
Scale
- 2 cups cooked and cooled risotto or short-grain rice
- 1 can (5 oz) tuna in olive oil, drained and flaked
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- Salt and pepper to taste
- 1 cup breadcrumbs (for coating)
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 2 tbsp capers, finely chopped
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine risotto, flaked tuna, Parmesan, parsley, and egg. Season with salt and pepper and mix well.
- Using your hands, shape the mixture into golf ball-sized rounds and place them on a tray.
- Roll each ball in breadcrumbs to coat thoroughly.
- Heat vegetable oil in a deep pan over medium heat until hot (350°F / 175°C).
- Fry the arancini in batches for 3–4 minutes or until golden brown and crisp on all sides. Drain on paper towels.
- In a small bowl, mix all aioli ingredients until smooth and well combined. Chill until ready to serve.
- Serve arancini hot with caper aioli on the side and optional caperberries for garnish.
Notes
- Use leftover risotto for best results and easier shaping.
- Arancini can be assembled ahead of time and fried just before serving.
- For a spicier kick, add a pinch of chili flakes to the aioli.
Nutrition
- Serving Size: 2 arancini with aioli
- Calories: 260
- Sugar: 1g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg
