Arancini With Tomato And Olive Tapenade


Ingredients For the tapenade
  • 100g/3½oz pitted black olives

  • 100g/3½oz sun-blush tomatoes, chopped

  • 2 garlic cloves

  • 1 lemon, zest and juice

  • 1 tbsp chopped fresh parsley

  • 100g/3½oz mayonnaise

For the arancini
  • 50g/2oz unsalted butter

  • 450g/1lb arborio rice

  • splash white wine

  • 2 litres/3½pints warm vegetable stock

  • 100g/3½oz sun-dried tomatoes, chopped

  • 5 spring onions, finely chopped

  • salt and freshly ground black pepper

  • 1 free-range egg, beaten

  • plain flour, for dusting

  • 1 litre/1¾ pints vegetable oil, for deep-frying


These Deep-fried Rice Balls Make A Tasty Snack Or Starter And Are Also A Great To Use Up Leftover Risotto.

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