Go Back
Asparagus Arancini - be sure to make extra risotto so you can make arancici the following night - winning...

Asparagus and Saffron Arancini with Aioli


  • Leftover Risotto that has been chilled in the fridge overnight - try my asparagus and saffron risotto; here
  • flour for dusting
  • 2 eggs; whisked
  • Panko bread crumbs
  • Oil for frying

For the aioli

  • 1 garlic cloves; crushed
  • 1/2 teaspoon sea salt
  • 1 egg yolks
  • 1/2 cup extra virgin olive oil
  • 1/2 - 1 tablespoon lemon juice
  • 1 teaspoons wholegrain mustard
  • 1 tablespoon water (if needed)


For the aioli

  • Add the garlic, salt and egg yolks in a food processor and process until well combined. With motor running slowly add the olive oil processing to form a thick mayonnaise. Transfer to a bowl and stir through the lemon juice and mustard. If too thick add some water and whisk.

For the arancini

  • Add oil to a saucepan and heat to about 180 C/ 350 F - or use a deep-fryer if you have one.
  • Add the flour to one bowl. Add egg to a second bowl and panko crumbs to a third.
  • Roll the cold risotto into balls about 1 heaped tablespoon size. Then into the flour, then egg and then crumbs. Repeat until your leftover risotto is all used up.
  • Place into the hot oil and cook until golden brown. Serve warm with aioli.


If you don't have a food processor make the aioli by hand. I did. My food processor is too large so wouldn't work. Just follow the steps above but whisk by hand and add a little oil a time.