17 Apr 2024
Summer Party Treat: Spicy Chicken Arancini
Community Cooking Expat Cookbook

Summer Party Treat: Spicy Chicken Arancini

Marrying a love for Chinese fried rice with the Italian passion for turning left over risotto into yummylicious arancini minus the worry of deep-frying induced heart burn yields a refreshingly different finger food that hits all the right aromatic and taste bud tingling notes…

…Perfect for summer partying in Stockholm!



½ cup arborio rice

280 ml seasoned chicken stock, heated and kept warm

½ cup white wine

2½ tbsp sesame oil

2 cloves garlic, peeled and minced

1/6 leek, vertically thinly sliced

1/3 fennel bulb’s fronds, roughly chopped

1/3 cup frozen peas

1/6 roast chicken breast, diced

70 g asparagus, diced

1 tsp Chinese 5 spice

Crack black pepper

¼ cup pine nuts

¼ cup roasted hazelnuts, roughly chopped

1 egg, beaten

Plain flour

Extra virgin olive oil

Fine bread crumbs



  1. Over a medium flame, stir fry garlic and leek in sesame oil till tender and fragrant.
  2. Add rice; stirring till well coated in sesame oil.
  3. Stir in wine until absorbed by rice.
  4. 1 ladle at a time, stir in warm stock till absorbed by rice and risotto is al dente.
  5. While stirring in the last ladle of stock, also stir in first asparagus and Chinese 5 spice, then chicken, followed by peas and finally fennel fronds and nuts; making sure all are warmed through.
  6. Season the risotto with salt and pepper before setting aside to cool covered.
  7. Stir egg into risotto to firm up covered overnight in fridge.
  8. Preheat the oven to a fan forced 180C.
  9. Roll firmed up risotto mixture into 20 balls; coating each first with flour, then with olive oil and lastly with bread crumbs.
  10. Bake crumbed risotto balls on greaseproof paper lined tray in oven for 30 to 40 minutes till golden brown and heated all the way through.
  11. Serve arancini hot and washed down with dry ciders and white wines.

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