Yumi’s Green Olive Arancini

 Endless Possibilities with Yumi’s Green Olive

Makes 30


¼ cup light olive oil
1 brown onion, very finely chopped
4 cloves garlic, finely chopped
60ml white wine
300g carnaroli or Arborio rice
1L salt-reduced chicken stock
1 tub Yumi’s Green Olive dip
1 cup plain flour
2 eggs, lightly whisked
1 cup dried breadcrumbs
Rice bran oil (or any high smoke point oil, to deep fry)


  1. Heat oil in a large, heavy-based saucepan over medium heat. Add onions and garlic and fry until opaque. Add rice and wine, stir until wine has absorbed.
  2. Gradually add chicken stock, stirring constantly, until completely absorbed and rice is soft. Remove from heat, stir through half the green olive dip. Allow risotto to cool completely to room temperature.
  3. Once the rice is cooled, spoon into golf-ball sized balls (this mixture should make about 30 balls) then roll each ball in flour, dip into egg mixture then roll in breadcrumbs to coat.
  4. Heat oil to 180ºC. Deep fry arancini, 4-5 at a time, for 2-3 mins until golden and warmed through. Drain on paper towel.
  5. Serve arancini warm with extra green olive dip.
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