FARE EXCHANGE Jump to recipe
Arancini with braised silverbeet and spinach

Arancini with braised silverbeet and spinach

“One cold, wet, blustery day in December my colleagues and I shared a fine lunch at North Bondi Italian Food. We particularly enjoyed Robert Marchetti’s arancini. Could you ask him for the recipe so that I can make them for my parents?”
Thomas Fletcher, Rozelle, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Arancini with braised silverbeet and spinach

Serves 8
Arancini
50 gm   butter, coarsely chopped
50 ml   extra-virgin olive oil
1   small onion, finely chopped
500 gm (2½ cups)   arborio rice
200 ml   dry white wine
1 litre (4 cups)   chicken stock
100 gm   Pecorino Romano, finely grated
100 gm   Grana Padano, finely grated
100 gm   Asiago Pressato, coarsely grated (see note)
50 gm   Gorgonzola piccante, finely chopped
For frying:   vegetable oil
150 gm (1 cup)   plain flour, seasoned
1   egg, lightly whisked
100 gm (1 cup)   fine dried breadcrumbs
To serve:   lemon wedges
Braised silverbeet and spinach
500 gm   silverbeet, leaves coarsely chopped, stems finely sliced, washed
1 bunch   English spinach, stalks trimmed, coarsely chopped, washed
50 gm   butter, coarsely chopped
4   golden shallots, thinly sliced


1 For braised silverbeet and spinach, blanch leaves and stems in boiling salted water for 3 minutes, refresh in iced water and drain well. Heat butter in a heavy-based saucepan over medium heat, add shallot and cook for 10 minutes or until softened and transparent, add silverbeet and spinach and cook for 5 minutes or until wilted. Process in a food processor until smooth. Cool.
2 Heat butter and olive oil in a heavy-based saucepan over medium heat, add onion and cook for 5 minutes or until soft, then season to taste with sea salt and freshly ground black pepper. Add rice and cook, stirring, for 5 minutes or until rice is transparent. Add wine and cook for 5 minutes or until reduced to two-thirds. Gradually add stock, half a cup at a time, adding more as liquid is absorbed, stirring occasionally, until rice is al dente. Add cheeses and puréed silverbeet and spinach and stir to combine. Season to taste. Spread onto trays and refrigerate for 6 hours or until cold.
3 To make arancini, form 2 tbsp of rice mixture into balls and place on a tray. Repeat with remaining mixture. Heat olive oil in a deep saucepan or deep-fryer to 180C. Place flour, egg and breadcrumbs in separate bowls. Dip rice balls into flour, egg and then breadcrumbs. Deep-fry for 3-5 minutes or until crisp and golden. Drain on absorbent paper, season to taste and serve with lemon wedges.

Note Asiago Pressato is a semi-soft cow’s milk cheese produced in the provinces of Trento, Padua, Vicenza and Treviso in north-east Italy. You could substitute with fontina.

RECIPE Robert Marchetti, North Bondi Italian Food (edited by Adelaide Lucas) PHOTOGRAPHY Brett Stevens STYLING Elodie Rambaud


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Hazelnut mousse with honeycomb and chocolate Hazelnut mousse with honeycomb and choco... Saltwater potatoes with pebre sauce Saltwater potatoes with pebre sauce
Whipped cod roe Whipped cod roe Kritharaki Kritharaki
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next