Winter Lettuce and Red Wine Risotto Arancini

Prep Time
Cook Time


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


  1. Heat stock till boiling.
  2. Heat olive oil in a heavy based pot and add onion, garlic and rice. Cook until rice is lightly browned.
  3. Add lettuces, wine and port and simmer until wine has evaporated.
  4. 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.
  5. Remove from heat and add parmesan, blue cheese and butter. Stir well and season to taste with salt and white pepper.
  6. Stand to cool then roll risotto into 1.5cm diameter balls.
  7. Whisk eggs and milk together.
  8. Dust with flour, dip in egg mix and coat with breadcrumbs. Chill in the fridge for 2 hours.
  9. Deep fry until golden, about 3 minutes. Drain well and season.
  10. Serve arancini on a bed of mixed winter lettuce leaves.