Prepare the rice the day before.

  1. Grate 50g of Morbier.
  2. Prepare the stock by crumbling the cubes into 750ml of boiling water.
  3. In a frying pan place the shallots into the olive oil.
  4. Add the rice and stir well for two to three minutes until the rice becomes translucent.
  5. Add the white wine and leave to simmer until the wine has completely reduced.
  6. Add a ladle of the stock, add the saffron and keep adding the stock, ladle by ladle whilst the liquid is absorbed.
  7. When the rice is cooked, add the 50g of grated Morbier and stir until it has melted, season to taste.
  8. Put in a bowl and cover and place in the fridge overnight.


The following day

  1. Grate the rest of the Morbier and press the cheese together to form balls the size of a cherry.
  2. Then roll the risotto into walnut sized balls, flatten and place in the palm of your hand and in the centre place the ball of Morbier.
  3. Gently close your hand to cover the cheese with the risotto.
  4. Roll each ball in the flour and put on a tray. In another bowl season and beat the eggs.
  5. Roll each risotto ball in the egg then in the breadcrumbs.
  6. Cook the arancini for two to three minutes in a deep fat fryer and turn one by one until they are nice and golden.
  7. Remove from the fryer and place on the tray and serve immediately with a tomato sauce and fresh herbs.



You can add small pieces of ham to the centre of the Morbier ball or make a risotto with porcini mushrooms (remember to blend the mushrooms to make shaping the arancini easier).

Styling and recipe: Anne Kerouedan / Cniel
Photo : Anne Kerouedan / Cniel