Pot-au-Feu Arancini with Horseradish Aioli

A delightful twist on classic arancini, filled with savory shredded beef and vegetables from a traditional pot-au-feu. Served with a tangy horseradish aioli for a burst of flavor.

Prep Time

30 minutes

Total Time

50 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.93/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack

Cuisine:

Chinese

Main Ingredient:

Beef•Rice

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

3cupsCooked Arborio Rice(Leftover risotto works perfectly!)

£1.20

1.5cupsShredded Cooked Beef (from pot-au-feu)(Finely shredded)

£4.50

1cupCooked Vegetables (from pot-au-feu)(Diced carrots, leeks, celery)

£0.75

0.5cupParmesan Cheese(Grated)

£1.50

1Egg(Lightly beaten)

£0.25

0.5cupAll-Purpose Flour

£0.10

2Eggs(Beaten)

£0.50

1cupBreadcrumbs(Panko or Italian)

£0.40

3cupsVegetable Oil(For frying)

£1.75

0.5cupMayonnaise(Full-fat or low-fat)

£0.40

1tablespoonsPrepared Horseradish(Adjust to taste)

£0.30

1teaspoonLemon Juice(Freshly squeezed)

£0.05

to tasteSalt

to tasteBlack Pepper

Total Cost

£11.70

£2.93 per serving

Instructions

1.
**Prepare the Arancini Filling:** In a large bowl, combine the cooked arborio rice, shredded beef, diced vegetables, Parmesan cheese, and 1 beaten egg. Season with salt and pepper to taste. Mix well to combine.
2.
**Form the Arancini:** Using your hands, take about 2 tablespoons of the rice mixture and form it into a ball. Ensure the mixture is packed tightly. Repeat with the remaining rice mixture.
3.
**Bread the Arancini:** Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second, place the beaten eggs. In the third, place the breadcrumbs.
4.
Roll each arancini in the flour, then dip it in the beaten egg, and finally coat it evenly with breadcrumbs. Place the breaded arancini on a baking sheet lined with parchment paper.
5.
**Fry the Arancini:** Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
6.
Carefully place a few arancini at a time into the hot oil. Fry for 3-4 minutes, or until golden brown and crispy on all sides. Remove the arancini with a slotted spoon and place them on a wire rack to drain excess oil.
7.
**Prepare the Horseradish Aioli:** While the arancini are frying, whisk together the mayonnaise, horseradish, and lemon juice in a small bowl. Season with salt and pepper to taste. Adjust the amount of horseradish to your preferred level of spiciness.
8.
**Serve:** Serve the warm arancini immediately with the horseradish aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Make sure the oil is hot enough before frying the arancini, or they will absorb too much oil.

Don't overcrowd the fryer, as this will lower the oil temperature and result in soggy arancini.

For a richer flavor, add a small cube of mozzarella cheese to the center of each arancini before breading.

Arancini can be made ahead of time and refrigerated until ready to fry. Add a few minutes to the cooking time if frying from cold.

The arancini can be baked instead of fried for a healthier alternative. Bake at 400°F (200°C) for 15-20 minutes, or until golden brown.

Cooking Equipment

Large Pot

Deep Fryer or Large Heavy-Bottomed Pot

Mixing Bowls

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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