Jul 14 2026
Restaurants›Atelier Florian›Ratatouille Arancini Recipe

Ratatouille Arancini Recipe

Inspired by Atelier Florian
Time1h
Serves4

Risotto croquettes with swiss, mascarpone, & summer vegetables topped with shaved parmesan

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Ingredients

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Risotto Base

Vegetable Mix

Cheeses

Breading

Frying

Method

Prepare the Risotto

  1. 1

    Cook the Base

    In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

  2. 2

    Add Rice

    Stir in the Arborio rice and cook for an additional 2 minutes, stirring frequently until the rice is lightly toasted.

  3. 3

    Deglaze with Wine

    Pour in the dry white wine and cook until it has mostly evaporated, about 2-3 minutes.

  4. 4

    Add Broth Gradually

    Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

  5. 5

    Season and Cool

    Once the risotto is cooked, stir in salt, black pepper, and the chopped fresh basil. Remove from heat and let it cool completely.

Prepare the Vegetable Mix

  1. 6

    Sauté Vegetables

    In a separate pan, sauté the diced zucchini, bell pepper, eggplant, and tomato in a bit of olive oil until tender, about 5-7 minutes. Set aside to cool.

Combine and Form Arancini

  1. 7

    Mix Ingredients

    In a large bowl, combine the cooled risotto, sautéed vegetables, grated Swiss cheese, and mascarpone cheese. Mix until well combined.

  2. 8

    Form Balls

    Using your hands, take a portion of the mixture and form it into a ball about the size of a golf ball. Repeat with the remaining mixture.

Breading and Frying

  1. 9

    Prepare Breading Station

    Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.

  2. 10

    Bread the Balls

    Roll each risotto ball in flour, dip into the beaten eggs, and then roll in the bread crumbs until fully coated.

  3. 11

    Fry Arancini

    In a deep pot, heat the vegetable oil to 350°F (175°C). Carefully add the breaded balls in batches, frying until golden brown on all sides, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Serve

  1. 12

    Plate the Arancini

    Serve the fried arancini warm, topped with shaved Parmesan cheese and a sprinkle of fresh basil.

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