Jul 14 2026
Restaurants›Persimmon›Arancini Recipe

Arancini Recipe

Inspired by Persimmon
Time1h 30m
Serves4

4 pcs chile crunch and spices, on a bed of roasted tomato, artichoke, peppers, olives and fresh herbs.

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Ingredients

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Arancini Balls

Roasted Vegetable Bed

Chile Crunch

Method

Prepare the Arancini

  1. 1

    Cook the Rice

    In a medium saucepan, bring the vegetable broth to a boil. Add the Arborio rice and reduce to a simmer. Cook for about 18-20 minutes until the rice is al dente and has absorbed most of the liquid. Remove from heat and let cool.

  2. 2

    Sauté Aromatics

    In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

  3. 3

    Combine Ingredients

    In a large mixing bowl, combine the cooked rice, sautéed onion and garlic, grated Parmesan, diced mozzarella, beaten egg, salt, and black pepper. Mix until well combined.

  4. 4

    Form the Balls

    With wet hands, take a small amount of the mixture and form it into a ball, about the size of a golf ball. Repeat until all mixture is used.

  5. 5

    Coat the Balls

    Roll each ball in breadcrumbs until fully coated. Set aside.

Prepare Roasted Vegetables

  1. 6

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 7

    Mix Vegetables

    In a large bowl, combine chopped tomatoes, artichoke hearts, diced bell peppers, sliced black olives, and chopped fresh herbs. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat.

  3. 8

    Roast the Vegetables

    Spread the vegetable mixture on a baking sheet and roast in the preheated oven for 20-25 minutes, until the vegetables are tender and slightly caramelized.

Prepare Chile Crunch

  1. 9

    Combine Ingredients

    In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and chile flakes. Cook, stirring occasionally, for 3-5 minutes until the garlic is fragrant but not browned.

  2. 10

    Finish the Chile Crunch

    Remove from heat and season with salt to taste. Let cool before serving.

Fry the Arancini

  1. 11

    Heat Oil

    In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).

  2. 12

    Fry the Balls

    Carefully add the arancini balls to the hot oil. Fry in batches, for about 4-5 minutes, or until golden brown. Remove with a slotted spoon and place on paper towels to drain.

Serve

  1. 13

    Plate the Dish

    On a plate, create a bed of roasted vegetables. Arrange the fried arancini balls on top and drizzle with the chile crunch.

  2. 14

    Garnish

    Garnish with additional fresh herbs if desired and serve immediately.

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