Arancini with Taleggio

Recipe by Aldo Zilli

Prep time: 55 minutes
Cooking time: 3 minutes
Serves: 4 people


  • 500ml vegetable stock
  • 40g coconut oil
  • 1 ½ onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 250g Arborio or carnaroli rice
  • 200ml white wine
  • handful of flat parsley leaves, roughly chopped
  • 1 bunch of chives, finely chopped
  • 1 bunch of mint leaves, finely chopped
  • 55g vegetarian Parmesan-type cheese, finely grated, plus extra for serving
  • 100g taleggio
  • 100g coconut flour
  • 2 eggs, lightly whisked
  • 125g dry bread crumbs coconut oil for deep frying
  • 1 lemon, cut into wedges


1. Bring the stock to the boil in a large saucepan then maintain it at a gentle simmer
2. Meanwhile, heat the 40g of coconut oil in a saucepan, on a medium to low heat, add the onions & garlic and cook till soft and translucent in colour
3. Tip. Place some baking parchment & a lid over the onion mix, this helps the onions sweat down quicker and helps to deter burning
4. Once the onion mix has softened, add the rice and cook for 2 minutes, mixing well and coating all the rice, then add the wine and simmer until evaporated
5. Then, slowly, with one ladle at a time, add the hot stock to the rice mixture, stir continuously and allow to absorb before adding the next ladle. Keep repeating the process until all the stock has been used up, the rice mixture should be almost cooked. Stir the herbs and cheese into the mixture until combined
6. Allow to cool slightly, then spread onto a tray and chill in the fridge for 2 hours
7. To shape the arancini, roll tablespoons of the risotto into balls, pull off 1cm pieces of the taleggio and press into the centre of the balls, then re-roll to enclose the cheese into the centre of the ball. 8. Place the coconut flour, egg and bread crumbs into 3 separate bowls
9. Lightly dust the arancini in the coconut flour, dip into the egg and then roll in the bread crumbs until evenly coated
10. Fill a wok or deep saucepan one third full with coconut oil, allow to melt and heat to 180°C/ Gas 4
11. Deep fry the arancini in batches, for 3 minutes at a time, turning constantly, until heated through and golden brown. Drain onto kitchen paper
12. Serve with grated Parmesan and the lemon wedges and some baby leaves drizzled with balsamic vinegar and a little coconut oil (melted).