For the risotto

For the filling

  • Olive oil 40.0 ml
  • Cauliflower 400.0 g
  • Lemon zest 5.0 g
  • Flat leaf Parsley 10.0 g
  • Capers, in brine 40.0 g

For the arancini

  • White breadcrumbs 300.0 g
  • Semolina 300.0 g
  • Plain flour 300.0 g
  • Egg 400.0 g

For service


  1. For the risotto

    • Bring the water to the boil then whisk in the KNORR Paste Bouillon.
    • Peel and dice the onions.
    • Heat the oil then add the onions and cook for 2-3 min. Add the rice and cook for a further 2-3 min.
    • Add ¼ of the bouillon and cook until the rice has absorbed the liquid then repeat until the rice has softened but still has bite.
    • Allow to cool until needed.
  2. For the filling

    • Cut the florets from the cauliflower and place into a roasting tray.
    • Drizzle with the oil then bake for 20-25 min. at170°C.
    • Remove and allow to cool then place into a blender and pulse until finely chopped then pour into a bowl.
    • Chop the parsley and capers together then add to the cooled cauliflower mix along with the lemon zest. Mix well.
  3. For the arancini

    • Mix the breadcrumbs and semolina together then place into a shallow tray. Crack the eggs and lightly beat then pour into a separate shallow tray and pour the flour into another shallow tray.
    • Spread the cauliflower mix over half of the chilled rice then fold the remaining rice over on top to create a sandwich.
    • Take roughly 40g balls of the rice and roll then dip into the flour then egg and finally the breadcrumbs ensuring the rice is completely covered.
    • Chill until needed.
  4. For service

    • Preheat a deep fat fryer to 180°C.
    • Carefully place the balls into the hot oil and cook for 3-4 min. or until golden brown then remove and drain on kitchen paper.
    • Pour the water and KNORR Tomato & Basil Concentrate Sauce into a saucepan and bring to a simmer. Cook for 2-3 min. or until the sauce thickens then pour out into dip pots.
    • Serve 3 arancini with a portion of sauce to dip into.
Chef Inspiration