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Winter Lettuce and Red Wine Risotto Arancini Recipe
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Winter Lettuce and Red Wine Risotto Arancini

Winter Lettuce and Red Wine Risotto Arancini


Please the crowd with these delicious gourmet vegetarian rice balls.


Serves 20.
Prep Time: 10 minutes.
Cooking Time: 30 minutes plus 2 hours’ chilling.



  • 2 witlof, shredded
  • 1 Treviso™ radicchio, shredded
  • 1 baby endive, sliced
  • 1 tbsp garlic, finely sliced
  • 2 tbsp onion, diced
  • 700ml vegetable or chicken stock
  • 100ml extra virgin olive oil
  • 2 cups arborio rice
  • 125ml dry red wine
  • 50ml port
  • 100g butter
  • 100g parmesan, finely grated
  • 50g blue cheese, chopped
  • 1 cup plain flour
  • 2 eggs, whisked
  • 100ml milk
  • 2 cups breadcrumbs
  • Salt and white pepper to taste
  • Vegetable oil for deep frying
  • Selection of winter lettuce leaves, sliced to serve

Cooking Instructions

  • Heat stock till boiling.
  • Heat olive oil in a heavy based pot and add onion, garlic and rice. Cook until rice is lightly browned.
  • Add lettuces, wine and port and simmer until wine has evaporated.
  • Slowly add hot stock one ladle at a time, stirring constantly. Do not add more until liquid has been absorbed. Cook until rice is creamy, about 12 minutes.
  • Remove from heat and add parmesan, blue cheese and butter. Stir well and season to taste with salt and white pepper.
  • Stand to cool then roll risotto into 1.5cm diameter balls.
  • Whisk eggs and milk together.
  • Dust with flour, dip in egg mix and coat with breadcrumbs. Chill in the fridge for 2 hours.
  • Deep fry until golden, about 3 minutes. Drain well and season.
  • Serve arancini on a bed of mixed winter lettuce leaves.
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