Summer is drawing to a close but it’s not time to pack up the entertaining kit just yet. As it gets a bit cooler a warm canape/snack with drinks might be just the ticket. Thats where these tiny risotto balls will work a treat. Dont skip the tonato sauce, it is the perfect sauce – really give it a try. You can make these a day or two ahead and store them uncooked in the fridge. Fry them when you want to eat them or an hour or so ahead so that they are room temperature or warm.
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Tiny Bacon Arancini with Tonnato Sauce
- Total Time: 40 minutes
- Yield: 6-12 servings 1x
Description
These tiny bacon arancini are crispy on the outside and creamy on the inside, served with a tangy tonnato sauce that perfectly complements the savory flavors.
Ingredients
- 1 cup (240 ml) risotto rice (Carnaroli or Arborio)
- 2 tbsp (30 ml) olive oil
- 1 rasher of derinded diced bacon
- 1 small onion, diced
- 1 clove garlic, minced (optional)
- 750 ml (24 1/2 oz) chicken stock
- 1/4 cup (60 ml) grated Parmesan cheese
- Salt and pepper to taste
- 1 cup (240 ml) all-purpose flour
- 2 eggs, beaten
- 1 cup (240 ml) breadcrumbs
- Vegetable oil for frying
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp capers, rinsed
- 1 anchovy fillet
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil (for sauce)
Instructions
- Heat 2 tbsp of olive oil in a medium pot over low heat. Add the diced onion, bacon, and garlic, and sweat until the onion is soft and translucent, about 5 minutes, without browning.
- Add the risotto rice and stir to coat in the oil. Gradually add the hot chicken stock, one ladle at a time, stirring continuously and allowing the stock to be absorbed before adding more. Continue until the rice is al dente, about 18-20 minutes.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Spread the risotto on a tray to cool completely.
- Once cooled, roll the risotto into small balls, about the size of a golf ball.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball in flour, then dip in egg, and finally coat with breadcrumbs.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry the risotto balls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- For the tonnato sauce, blend mayonnaise, capers, anchovy fillet, lemon juice, and 1 tbsp olive oil until smooth. Serve the arancini warm or at room temperature with the sauce on the side.
Notes
- You can prepare the risotto balls a day or two in advance and store them uncooked in the fridge.
- Fry them just before serving or an hour ahead to serve warm or at room temperature.
- The tonnato sauce can be made a day ahead and stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini ball
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 7
- Cholesterol: 40
If You Liked This Recipe, You’ll Love These
- Arancini alla Carbonara
- Pumpkin and Goat Cheese Arancini
- Sweet Dessert Arancini — Fried Italian Rice Pudding
- Indian Style Arancini
Frequently Asked Questions
What is tonnato sauce and why is it a particularly good match for these arancini?
Tonnato is a creamy Italian sauce made by blending mayonnaise, capers, an anchovy fillet, lemon juice, and olive oil — essentially a lightened version of the classic vitello tonnato dressing. The article’s author is emphatic that you should not skip it, calling it “the perfect sauce,” because its briny, umami-rich tang cuts through the rich, cheesy risotto balls.
Which risotto rice should I use — Carnaroli or Arborio — and does it matter?
Both work; the recipe lists Carnaroli or Arborio (1 cup / 240 ml). Carnaroli holds its shape slightly better through the 18–20 minutes of stock-addition and the subsequent chilling and rolling, making it marginally easier to form balls that don’t fall apart during frying. 
Can I make these ahead, and when exactly should I fry them?
Yes — the notes and the article both confirm you can form and bread the risotto balls up to 2 days in advance and store them uncooked in the fridge. Fry them just before serving or an hour ahead; they are good warm or at room temperature.
