Arancini with salmon oven baked

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5 1
Region Netherlands
Categories Starters
Tags Tapas, Mezes & Antipasti
Servings: 4
Preperation time: 15 minutes.
Cooking time: 30 minutes.
Recipe by:

A great way to deal with your leftover risotto is to make risotto balls (arancini). In this case I use the risotto I created for my series about flambeing.

Arancini with salmon oven baked

The ingredients for arancini with salmon oven baked:

  • 150 gram risotto;
    Note! Quantities below are for 4 portions.
    • 200 gram risotto rice;
    • 1 shallot;
    • 1 liter fish stock;
    • 30 milliliter white wine;
    • 25 gram butter;
    • olive oil;
    • 100 gram salmon chips;
    • 100 gram green asparagus;
    • 100 gram prawns; peeled
    • 10 milliliter Italian brandy;
  • 100 gram flour;
  • 1 egg;
  • 80 gram breadcrumbs; grated

How to make arancini with salmon oven baked?

  1. Prepare the risotto.
    1. Add the butter to the pan.
    2. Lightly fry the shallot in the pan until translucent.
    3. Add the white wine
    4. Let it briefly reduce.
    5. Add part of the fish stock to the pan.
    6. Let it reduce and repeat these 2 steps untill the risotto rice is cooked.
    7. Grab a new pan.
    8. Add the olive oil to the pan.
    9. Add the salmon chips, the prawn and the green asparagus and fry on medium temperature until colored.
    10. Flambé with the Italian brandy.
    11. Your dish is ready, enjoy!
  2. Let it cool down.
  3. Preheat the oven at 180°C.
  4. Roll the risotto into small balls.
  5. Roll through the flour.
  6. Roll through the egg.
  7. Roll through the breadcrumbs.
  8. Bake in the oven for 30 minutes.
  9. Your dish is ready, enjoy!

More about the ingredients used:

Alternative recipes for arancini:

Jeroen van der Linde


Arancini from coq au vin risotto
Arancini from coq au vin risotto
Jeroen van der Linde