Recipes - Vegetarian

Arancini balls – an authentic Italian recipe

On a recent trip to Bali I was lucky enough to try one of the island’s hottest new restaurants – Seminyak Italian Food. One of the dishes I drooled over during my feast was the arancini balls – they’re stuffed with spinach and four different types of Italian cheese. Seminyak Italian Food is the latest venture from Robert Marchetti. Marchetti, the Australian restauranteur behind a few of Australia’s iconic Italian restaurants, has set a new standard for authentic Italian food in Bali.

Italian, rice, Arancini balls, recipe, how to make, easy

The arancini balls were so delizioso that  I had to know how to make them at home. Luckily the team at Seminyak Italian Food shared their recipe with me – and now it’s here for you to enjoy.



  • 200g aborio rice
  • 400ml chicken stock
  • 80ml white wine
  • 40g feta, grated
  • 40g grana padano, grated
  • 40g asiatico, grated
  • 20g gorgonzola, grated
  • 1/4 large onion, finely diced
  • 5g butter
  • 20ml extra virgin olive oil
  • Seasoning
  • Fresh lemon wedges


  • A dusting of seasoned flour
  • 1 egg wash (a few whole eggs, whisked)
  • 1 bowl of fine breadcrumbs

Braised spinach

  • 1 bunch English spinach
  • 1 & 1/2 eshallots (shallots) thinly sliced longways
  • 40g butter
  • Seasoning


Step one – prepare the braised spinach

  1. Slice the spinach across the bunch into 1cm wide strips. Then rinse well.
  2. Blanch the spinach in salted boiling water for 3 minutes.
  3. Plunge into ice water and drain well.
  4. Sweat the eshallots in butter in a large pot until transparent.
  5. Add the drained spinach, heat and season. Then blend in a processor and allow to cool.

Step two – make the arancini

  1. Add a little butter and extra virgin olive oil to a pan and then sweat the onion until it’s transparent.
  2. Add the aborio rice and sweat gently, stirring constantly, until the rice appears slightly transparent.
  3. Add the white wine and reduce by two thirds.
  4. Add the chicken stock gradually, stirring regularly, being careful nt to overlook the rice.
  5. When rice is cooked al dente remove from the heat and add the cheese.
  6. Adjust the seasoning and then add the puréed braised spinach to the rice mixture.
  7. Spread the mixture on a flat try’s and refrigerate. Once the mixture has set in the fridge then roll it into even sized balls (golf ball sized is a good guide).

Step three – crumb and cook

  1. Lightly dust each ball in the seasoned flour, then the egg wash and finally the breadcrumbs.
  2. Fry the arancini until golden brown on the outside and hot inside. (You can deep fry or shallow fry – just drain the balls on a paper towel after cooking to remove excess oil).

Step four – enjoy!
Serve the arancini balls hot with fresh lemon wedges and perhaps a green salad.

Italian, rice, Arancini balls, recipe, how to make, easy

And here are my tips to boost the health credentials of these yummy balls and to justify feasting on more of them!

  • Use home-made chicken stock (see my recipe here).
  • Spray or brush the balls with olive oil or even coconut oil and cook in the oven at 180C for around 20 minutes as an alternative to frying.
  • Where possible use organic eggs and organic butter.
  • Make your own home-made breadcrumbs using day old sourdough bread.
  • Use spelt flour in place of standard flour (see more on the benefits of spelt here).

By Feast Wisely


  • Seminyak Italian Food
  • No. 66, Double Six Beach, Seminyak, Bali, Indonesia
  • Book online or by phone
  • Visit:
  • Phone: +62 (0) 361 734 300

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