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Thai Arancini (Vegetarian)

Thai Arancini (Vegetarian)


Ingredients :

130 gram                             Risotto rice

100 gram                             Breadcrumbs

80 gram                               Flour

60 gram                               Onion-finely chopped

30 gram                               Parmesan cheese-grated

4                                            Mozzarella pearl

1 clove                                  Garlic-finely chopped

1                                             Vegetable stock cube

1 tbs                                       Olive oil

3/4 tbs                                  Thai red curry paste

1 tsp                                        Sugar

1 tsp                                        Light soy sauce

1/2 tsp                                    Lemon juice

1 knob                                     Butter

1                                                Small egg

500 ml                                     Water

200 ml                                     Vegetable oil


-Mix the vegetable stock cube and water in a measuring jug.

-Gently fry the onion, garlic, oil. in the saucepan, until the onion turns translucent(approx 5-10 minutes). Add Thai red curry paste and fry for further 2 minutes. Put Risotto rice then stir until the oil cover all the rice.

-Slowly add the vegetable stock… a little at a time, stir all ingredients together leave until rice absorbs all liquid. Then repeat the same process until you use up all the stock and the rice is cooked. (approx 30 minutes)Stir frequently.

-Season the risotto with sugar, light soy sauce, salt, white wine. Put the basil leaves then fold.

-Cream the risotto by adding butter and parmesan cheese. Fold all ingredients together. Remove from the heat and leave it until completely cool.

– Prepare 3 bowls, one is for the flour, the other is for beaten egg, the third bowl is for the breadcrumbs.

-Lay a plastic sheet on the flat surface, shape Risotto rice in a circle with approx 10 cm. diameter. Place a mozzarella pearl in the middle. After that pull all the edge of the sheet together, twist the top tightly. This should make risotto shape like a ball.

-Carefully remove the plastic sheet. Place the risotto ball on the flour then dip in the beaten egg and the breadcrumbs. Repeat the same process with the rest of risotto rice.  If possible, leave it in the fridge for 2 hours before the next stage.

-Preheat the oven at 200 Celsius.

-Heat the oil to medium heat. Fry the risotto ball until the breadcrumbs turn golden brown. (Approx 1 minutes on each side). Remove the Arancini ball from the frying pan and transfer it on the baking tray

-Bake Thai Arancini for further 15-18 minutes.

-Serve immediately with crunchy salad as a snack or starter.


-Make sure the cooked risotto rice is completely cooled before the attempt to shape into the ball. I actually went shopping in between!

-Make sure you get an authentic Thai red curry paste. To deliver an intense flavour. Also, check if the paste is truly vegetarian. If not why don’t make your own? Check Homemade Thai Red Curry Paste(Vegan) here.

-Thai Arancini (Vegetarian) goes well Tomatoes Chutney and Mayonaise.

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