READY IN
60 min
COOKING TIME
30 min
PREP TIME
30 min
SERVES
6-8 people as an aperitive
ingredients
- 750ml vegetable or chicken stock
- A pinch of saffron
IN STOCK
- ½ leek or small onion
- 2 tbsp Brindisa Arbequina extra virgin olive oil (EVOO)
IN STOCK
- 250g Illa de Ríu Bahía rice
IN STOCK
- 125ml dry white wine
IN STOCK
- A pinch of pepper
- 50g grated Galmesan cheese
IN STOCK
- 30g salted butter
- 3 onion morcillas
IN STOCK
- Salt to taste
- 2 large eggs
- 200g panko or breadcrumbs
- 500ml vegetable oil (for frying)
- FOR THE QUINCE ALIOLI:
- 300ml Brindisa Arbequina olive oil
IN STOCK
- 1 egg
- 1 tbsp Moscatel vinegar
IN STOCK
- 50g quince paste
OUT OF STOCK
- 1 pinch of salt
- 1 garlic clove
Method:
- Warm the stock in a saucepan, add saffron, and gently infuse. Keep warm.
- Finely chop the leek and cook with olive oil in a large pan until soft.
- Stir in the rice until grains are coated and slightly translucent. Add the wine and cook until it evaporates.
- Gradually add stock while stirring. Cook rice until al dente, adding water if necessary. Season with salt.
- Stir in pepper, Galmesan cheese, and butter until combined. The rice should be sticky enough to form balls.
- Remove the morcilla from its casing, cook in a separate frying pan for 5 minutes, and drain excess fat. Mix the cooled morcilla with the rice.
- Chill the mixture for 2 hours or overnight.
- Form balls (about 3-4 cm in diameter).
- Dip balls in whisked eggs, coat with panko.
- Heat oil to 180°C and deep fry the arancini in batches until golden. Drain on kitchen roll.
- Serve with quince aioli and sprinkle with Galmesan cheese.
Method for the Quince Alioli:
- Place all the ingredients in a blender (ensure the egg and oil are the same temperature)
- Blend until smooth
- Store in a piping bag in the fridge and serve cold
Little tip: Prepare the balls one day before to save time and to allow the ingredients to infuse with all the flavours.
ingredients
- 750ml vegetable or chicken stock
- A pinch of saffron
IN STOCK
- ½ leek or small onion
- 2 tbsp Brindisa Arbequina extra virgin olive oil (EVOO)
IN STOCK
- 250g Illa de Ríu Bahía rice
IN STOCK
- 125ml dry white wine
IN STOCK
- A pinch of pepper
- 50g grated Galmesan cheese
IN STOCK
- 30g salted butter
- 3 onion morcillas
IN STOCK
- Salt to taste
- 2 large eggs
- 200g panko or breadcrumbs
- 500ml vegetable oil (for frying)
- FOR THE QUINCE ALIOLI:
- 300ml Brindisa Arbequina olive oil
IN STOCK
- 1 egg
- 1 tbsp Moscatel vinegar
IN STOCK
- 50g quince paste
OUT OF STOCK
- 1 pinch of salt
- 1 garlic clove