Arancini alla Norma

A Sicilian-inspired favourite with a rich vegetarian twist, these golden arancini pair saffron risotto with a filling of eggplant, tomato, basil and melting mozzarella. Crumbed and fried until crisp, they’re perfect for sharing, entertaining or serving as part of an Italian-style spread. The Essteele Eternità 28cm Chef’s Pan takes care of the filling, risotto and frying, while the Per Benessere Cerami Oven Tray helps with cooling and keeping each batch warm. 

Makes 16 (serves 6 as a starter)

Ingredients 
 
Alla Norma filling 

  • 3 tbsp extra virgin olive oil 

  • 1 small eggplant (about 300g), cut into 1cm dice 

  • 1 garlic clove, finely chopped 

  • 200g (¾ cup) tomato passata 

  • Pinch of dried chilli flakes 

  • ½ tsp sea salt 

  • 6 basil leaves, torn 

Saffron risotto 

  • 750ml (3 cups) hot vegetable stock 

  • Generous pinch of saffron threads 

  • 2 tbsp extra virgin olive oil 

  • ½ small brown onion, finely chopped 

  • 300g (1½ cups) arborio rice 

  • ½ tsp sea salt 

  • 30g unsalted butter 

  • 50g (½ cup) finely grated vegetarian parmesan-style cheese 

  • Freshly ground black pepper 

Filling 

  • 25g mozzarella, cut into 16 x 1.5cm cubes 

Coating 

  • 75g (½ cup) plain flour 

  • 2 eggs, lightly beaten 

  • 150g (1½ cups) fine dry breadcrumbs 

  • Pinch of sea salt 

To fry 

  • 1L vegetable or rice bran oil 

To serve 

  • Flaky sea salt 

  • Small basil leaves 

Instructions 

  1. Fry the eggplant. Heat the Chef’s Pan over medium-high heat for 2 minutes, then add the oil. When it shimmers, add the eggplant in an even layer and cook for 8–10 minutes, turning occasionally, until golden and tender. Add the garlic and cook for 1 minute until fragrant. 

  1. Simmer the filling. Stir in the passata, chilli and salt. Simmer uncovered over low heat for 10 minutes, stirring occasionally, until thick and almost dry. Stir through the basil. Transfer to a bowl, cool, then refrigerate. Wash and dry the pan. 

  1. Infuse the saffron. Stir the saffron into the hot stock and set aside to steep. 

  1. Start the risotto. Return the Chef’s Pan to medium heat for 2 minutes, then add the oil. When it shimmers, add the onion and cook for 5 minutes until soft but not coloured. 

  1. Toast the rice. Add the rice and stir for 1–2 minutes until the edges of the grains turn translucent. 

  1. Cook the risotto. Pour in the saffron stock and salt and stir well. Bring to a gentle simmer, then cover with the Eternità lid, reduce the heat to low and cook for 20–22 minutes without lifting the lid, until the rice is tender and the stock is absorbed. 

  1. Finish and cool. Take the pan off the heat and stir through the butter, cheese and a good grind of pepper. Spread the risotto over the Per Benessere tray in an even layer. Cool for 10 minutes, then refrigerate for 30 minutes until cold and firm. 

  1. Set up a crumbing station. Place the flour in one shallow bowl and the eggs in a second. Combine the breadcrumbs and salt in a third. 

  1. Shape and fill. With damp hands, take about 2 heaped tablespoons of risotto (roughly 50g) and flatten it into a disc in your palm, making a hollow in the centre. Add a heaped teaspoon of cold eggplant filling and a cube of mozzarella, then wrap the rice around the filling, pressing to seal. Roll into a ball about the size of a golf ball. Repeat to make 16. Wash and dry the tray. 

  1. Crumb. Roll each ball in flour, dip in egg, then roll in the breadcrumbs, pressing gently so the crumb sticks. Set on the clean tray and refrigerate for 15 minutes to firm up. 

  1. Heat the oil. Wash and dry the Chef’s Pan. Pour in the oil, which should come about 2cm up the side, and heat over medium-high to 175°C. Without a thermometer, the oil is ready when a cube of bread browns in about 15 seconds. 

  1. Fry. Using a slotted spoon, gently lower 5–6 arancini into the oil. Fry for 3–4 minutes, turning often, until deep golden all over. Drain on a plate lined with paper towel and sprinkle lightly with flaky salt. Let the oil return to 175°C between batches. 

  1. Keep warm and serve. Transfer fried arancini to the tray and keep warm in a 100°C fan-forced oven while you fry the rest. Rest for 5 minutes, then serve scattered with basil. 

Notes

Cold risotto shapes best – Warm risotto is too soft to hold its shape, so chill it completely before shaping. Make sure the eggplant filling is cold too. 

Seal the filling in – Press the rice firmly around the filling so there are no gaps for the mozzarella or eggplant mixture to escape while frying. 

Round or cone – Keep them round, Palermo-style, or shape them into cones for a Catania-inspired finish. 

Make ahead – The eggplant filling can be prepared up to 2 days ahead. Crumbed arancini can be refrigerated in an airtight container for up to 1 day before cooking. 

Oven-baked option – Drizzle the crumbed arancini with olive oil and bake on the Per Benessere Ceramic Oven Tray at 200°C fan-forced for 20–25 minutes, turning halfway, until golden and crisp. 

Reheating – Reheat leftover arancini on the tray at 180°C fan-forced for 10–12 minutes. 

Use gentle utensils – Use wooden, silicone or nylon utensils with Per Benessere Ceramic Oven Tray and avoid aerosol cooking sprays. A wooden slotted spoon is ideal for lifting the arancini from the Eternità Chef’s Pan. 

 

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