Red-rice arancini with salmon tartare and burrata

Red-rice arancini with salmon tartare and burrata

Introduction to the recipe

A new trend on restaurant menus is the pairing of fish with cheese, a combination considered “taboo” until just a decade ago, and the results are often surprising, true explosions of flavour for the palate.

These arancini ‘dare’ to enclose within their centres a fresh and delicate salmon tartare, accompanied by burrata cheese, a delicacy from the Apulia region, and capers, to impart a salty savour. This filling nests inside an outer layer of red rice, a variety that, although it calls for a long cooking time, has a distinctive consistency and is intensely fragrant. Red rice contains little starch and is harder to mould. We therefore recommend using a special arancini mould when making this recipe.



160 grams


Ingredients for about 12 arancini

For rice:

  • 500 gr of red rice
  • 2 liters of vegetable stock
  • 2 tablespoons of rice flour
  • 10 grams of salt
  • 60 grams of butter

For the finish:

  • 100 gr of flour
  • 180 ml of water
  • 2 eggs
  • 150 gr of bread crumbs

For the filling:

  • 200 gr of fresh salmon

  • 200 gr of burrata

  • 2 tablespoons of pickled capers

  • a few drops of lemon juice

  • extra virgin olive oil

  • salt, black pepper

Preparation of rice and filling


  • Buy the salmon at least 3 days before you plan to use it and keep it in the freezer
  • Defrost the salmon in the refrigerator and chop it into chunks


How to prepare the rice:

  • In a saucepan, put the broth, the butter, the saffron and the salt
  • When the stock is boiling, add the rice and mix well
  • Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
  • When cooked, stir, pour the rice on a cold surface and spread evenly to allow rapid cooling
  • When the rice is cool down, it is ready to prepare the arancini

For more informations about rice, Click here.

The filling

  • Mince the capers and mix them together with the salmon, then chop the burrata into pieces and add it to the other ingredients
  • Season with a pinch of salt and black pepper, a few drops of lemon juice, and a drizzle of olive oil

How to shape the arancini

How to frying the arancini

The finishing touch

Put the arancini in the batter and in the bread crumbs as follows:

  • In a bowl, place the flour
  • Add the egg and water and beat well with whips
  • When the batter is smooth and dense, pass the arancini
  • Immediately after having passed them in the batter, pass the arancini in bread crumbs


  • Fry in plenty of oil until golden brown, to ensure your arancini fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
  • Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
  • If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
  • Immerse the arancini gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
  • When they are done, place the arancini on absorbent paper, then serve.
  • Serve the arancini with sauce on the side.

For more information about Finishing and Frying, Click here.

Enjoy your arancini!


For a softer filling, substitute the burrata with fresh ricotta cheese.

Bonus idea

Sprinkle these arancini with lemon juice before serving to really bring out their flavour.

Tartare is a type of raw culinary preparation. The meat (or fish) is chopped finely with a knife and seasoned with different types of sauces and ingredients: lemon, vinegar, capers, egg, pepper. Popular tradition holds that it is called “tartare” because the nomadic peoples that roamed the steppes did not cook their meat. However, it actually takes its name from the tartar sauce with which it was traditionally served. The sauce was so named because it was considered to be crude and unsophisticated, as the Tartars were held to be.

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  • Arancinotto Staff