Product Description


Sales Channel

Not for sale as a wholesale bulk item to select customers on Vivre Gourmet

Used In Following Main Recipes

  • Arancini

Batch Production Sizes

  • 75 – 80 pcs

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Arborio Rice 1kg
  • English Spinach 500gr
  • Parsley 50gr
  • Mozzarella Cheese 100gr
  • Parmesan Cheese 100gr
  • Cheddar Cheese 100gr
  • Ricotta Cheese 100gr
  • Onion 200gr
  • Garlic 50ml
  • White Wine 150ml
  • Extra Virgin Olive Oil 50ml
  • Fresh Egg 3pcs
  • Vegetables Stock 2ltr
  • Salt & Pepper
  • Fresh Egg 8 pcs
  • Flour – All Purpose 500gr
  • Bread Crumb 1kg

Preparation – Vivre

  1. Preheat Braising Pan with Olive Oil. Add onion and cook, stirring often, Add garlic cook until softened but not browned,3 – 4 minutes
  2. Stir in rice, season with 1½ tsp salt. Cook until some of the grains turn translucent around the edges, about 4 – 5 minutes, Add wine and cook until pan is almost dry, Ladle in 1 cup warm stock, bring to a simmer, Add remaining 1½ cups stock and cook, stirring often, until rice is cooked
  3. When the risotto is warm, add all the cheese and mix well. Than add 3 pcs egg and mix well. Chill the risotto for at least 1 hour, (cover risotto with plastic wrap after 1 hour so it doesn’t develop a skin).
  4. To form the arancini, scoop a portion of the cooled risotto into your hand. form into a ball. Place on a tray sheet and refrigerate for 15+ minutes, or until they are completely cool and are easy to work with.
  5. Roll each ball in flour, then egg, then breadcrumbs. Now they are ready to cook or to freeze. Frying them takes only a couple of minutes. Place them on a paper towel to drain any excess grease.
  6. To serve the Arancini, Garnish with garlic aioli and micro green

Storage Details

  • GN Pan
  • Label (insert hyperlink to the label to print to use)

Shelf Life

  • Chilled – 1 day
  • Freezer 6 months