So I follow a variety of blogs! Its an awesome way to get ideas for stuff to make. :) One of my favourites is Drizzle and Dip... So Sam - the author of the blog posted on arancini... or fried risotto balls. This post could not have come at a better time... since a I have been day dreaming about the arancini that I had eaten at "the 2 olives" and loved.  And had been craving risotto... so what a more perfect time to try this.

I made a bacon and mushroom risotto. The ones I had eaten before were cheesy but I wanted something else in the risotto.

To make the risotto:

  • Fry up the mushrooms and bacon. Must be chopped small. I used 1 packet of bacon and 1 punnet of button mushrooms. Once done - remove from the pan and set aside.
  • To the same pan  -  add chopped onions (very fine) into a pan with some butter and saute till softened.
  • Add in the risotto rice. You need arborio rice. Tastic has an orange risotto rice. I use that one.
  • Once the rice has gone a bit translucent, start adding the liqiud.
  • I added about 3/4 cup white wine. Let it absorb.
  • From then on - I added chicken stock - a ladel at a time.
  • Keep adding liquid until the rice is done to your taste. The rice should be soft.
  • Add the bacon and mushrooms back in.
  • Add in about half a block of grated mozzarella. 

For arancini, the risotto should be more stodgy than if you were going to eat it at risotto.

Let the risotto cool completely. I left mine overnight.

To make the arancini, I simply made balls with the risotto mixture, then coated in flour, egg and breadcrumbs.

I did try to make an aioli for dipping, but lets not go there! LOL. I have no clue what happened but it completely flopped!

So I had hoped these would be yummy but when a friend told me that they were BETTER!!! YAYAYAYAY... Grin from ear to ear! 


  1. When is the photoshoot with you cooking in your new apron?

    1. Maybe with the next post lol! :) Thanks for looking at my blog :)


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