Quick and Easy

Cauliflower and chorizo arancini

This cauliflower and chorizo arancini recipe creates the perfect finger food for your next drinks. Serve warm with your favourite chutney for a deliciously moreish, cheesy snack
Cauliflower and chorizo arancini
6
20M
50M
1H 10M

This recipe first appeared in Food magazine.

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Ingredients

Method

1.Melt butter in a large saucepan and gently cook onion for 10 minutes until it has softened.
2.Add rice to the pan and stir for a minute or two before adding the hot chicken stock. Cover and cook gently over a low heat for 20 minutes until the liquid is absorbed and the rice is tender. Add the cauliflower to the pan halfway through cooking.
3.Stir through the parmesan cheese and season to taste. Allow the rice to cool completely, first at room temperature, and then in the fridge.
4.Mix the chorizo and mozzarella into the cooled risotto mixture and then form into oblongs.
5.Place the flour, egg and crumbs into 3 separate shallow bowls. Roll mixture first in flour, then dip into the egg and coat with crumbs.
6.Heat oil to a depth of 2cm in a large, deep-sided frying pan or saucepan over a medium heat. The oil should be hot enough that the arancini bubble when added to the pan, but not so that they colour immediately as they need to heat through. Cook the arancini in batches, turning as needed until golden. Drain on paper towels, and serve with your favourite chutney, if desired.
  • Arancini are great as finger food with drinks. Make them small, pan-fry lightly, and then heat in the oven prior to serving. – You can cheat and make arancini with leftover risotto, just start at step 5. Arancini can be frozen at the end of step 5; thaw completely before frying. PER SERVE Energy 585kcal, 2450kj • Protein 23.6g • Total Fat 25g • Saturated Fat 9.9g • Carbohydrate 63.7g • Fibre 4g • Sodium 1256mg
Note

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Prosciutto and pine nut arancini

A traditional Italian starter, arancini are stuffed rice balls filled with tomato sauce and mozzarella, then coated with breadcrumbs and fried. We've added crispy prosciutto and pine nuts to add extra flavour and crunch.