Published in Zut in October 2021.

The Picobello arancini recipe

Stephanie Lacour Jenny, owner of Le Picobello, marked the restaurant’s 15th anniversary in October 2021. In the kitchen, chef Nabila Safsaf shared her recipe for arancini: little balls of rice and love, perfect for the colder days ahead.

For 4 people

  • 375 g round Arborio rice
  • 60 cl chicken stock
  • 1 garlic clove
  • 1 shallot
  • 1 handful flat-leaf parsley
  • 2 large eggs
  • 75 g grated parmesan
  • 150 g mozzarella
  • 2 beaten whole eggs
  • Breadcrumbs
  • A generous amount of olive oil
  • Frying oil

Preparation

  • Prepare the chicken stock and keep it hot.
  • Finely chop the garlic, shallot and parsley to make a persillade.
  • Heat olive oil in a saucepan or high-sided frying pan and pour in the dry rice.
  • Once the rice turns translucent, add the stock all at once and stir with a wooden spatula.
  • Add the persillade. After about 15 minutes, if the rice is not yet cooked, add half a glass of water. Season with salt and pepper.
  • When the liquid has been absorbed, let the rice cool for around 5 minutes. It should remain slightly sticky.

Shaping the arancini

  • Transfer the rice to a bowl and add the egg yolks and grated parmesan. Mix well.
  • Take a small handful of rice, form a ball, open it with your thumb and place a piece of mozzarella in the middle.
  • Close the ball and roll it again. If it sticks, moisten your hands lightly.
  • Coat the rice balls first in beaten egg and then in breadcrumbs.

Cooking

  • Cook the arancini in a frying pan with plenty of oil or in a fryer heated to 160 C.
  • Fry them for around 5 minutes, depending on size, until golden orange.
  • Enjoy them while still hot so that the mozzarella stays deliciously melting.

Nabila’s tips

This is a simple recipe if you use what you already have at home. Nabila also likes to grate mozzarella over the cooked arancini just before serving. At Picobello they can be served with Neapolitan sauce, mozzarella, parsley and a green salad. She also says that if homemade stock feels too ambitious, stock cubes can be used for a simpler version.