Delicious crispy arancini balls filled with chorizo and cheese, served with a tangy lemon mayo dip.
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Heat a pot and add a little vegetable oil. Sauté the onions until golden brown.
Add the chorizo and sauté for another 5 minutes.
Add the Arborio rice and stir until well mixed with the onions & chorizo.
Add water bit by bit, stirring continuously. When the liquid is nearly absorbed by the rice, add more liquid as needed. Add salt and pepper to taste.
Once the rice is cooked, remove it from the pot and transfer to a mixing bowl. Let the mixture cool in the fridge before adding the cheese.
Add the Parmesan cheese and mix well.
Heat a pot with enough vegetable oil for deep frying.
Prepare three bowls for coating: one with whisked eggs, one with flour, and one with panko bread crumbs.
Form small balls with the rice mixture, then dip into flour, followed by egg, and then panko crumbs.
Once the oil is hot enough, deep fry arancini balls in batches until golden brown. Serve with lemon mayo dip on the side.
Mix all the dip ingredients together well and serve as a dipping sauce with arancini balls.
Ensure the rice mixture is completely cooled before adding the cheese to prevent it from melting prematurely.
Test the oil temperature with a small piece of bread; it should sizzle and turn golden brown in about 30 seconds.
How do I make chorizo and cheese arancini from scratch?
To make chorizo and cheese arancini from scratch, start by sautéing finely diced onions in vegetable oil until golden brown. Then, add diced chorizo and cook for about 5 minutes. Stir in Arborio rice and gradually add water while stirring until the rice absorbs the liquid. Once cooked, let the mixture cool, then mix in grated Parmesan cheese. Form small balls, coat them in flour, egg, and panko crumbs, and deep fry until golden brown. Serve with a lemon mayo dip made from mayonnaise, lemon zest, and lemon juice.
Are chorizo and cheese arancini suitable for a gluten-free diet?
Traditional chorizo and cheese arancini are not gluten-free due to the use of all-purpose flour and panko breadcrumbs. However, you can make them gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using gluten-free breadcrumbs instead of panko. Always check the labels of your ingredients to ensure they are gluten-free.
What can I use instead of chorizo in arancini?
If you're looking for a substitute for chorizo in arancini, consider using Italian sausage, cooked bacon, or even a plant-based sausage for a vegetarian option. You can also add spices like smoked paprika and garlic to mimic the flavor of chorizo. Just be sure to adjust the cooking time based on the substitute you choose.
How should I store leftover chorizo and cheese arancini?
To store leftover chorizo and cheese arancini, let them cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them. Place the cooled arancini in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be reheated directly from frozen in the oven or air fryer.
What are some good side dishes to serve with chorizo and cheese arancini?
Chorizo and cheese arancini pair well with a variety of side dishes. Consider serving them with a fresh salad, such as a simple arugula salad with lemon vinaigrette, or roasted vegetables for a balanced meal. You can also serve them with a tangy dipping sauce, like the lemon mayo dip included in the recipe, or a spicy marinara sauce for added flavor.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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