Salami Arancini Canapés

1810 salami arancini canapes

Please the crowd at your next gathering with these simple, stylish canapés.


  • 1 Tbsp olive oil
  • 20g butter
  • 1 small onion, finely chopped
  • 2 cups Arborio rice
  • 4 cups chicken stock
  • 1/4 cup chopped basil
  • 1 cup grated parmesan
  • 2 eggs, whisked
  • 3/4 cup dried breadcrumbs
  • vegetable oil, for deep frying
  • 14 thin slices of Salami from the deli
  • Aioli, to serve
View Method Salami Arancini Canapés


  1. Heat oil and butter in a medium saucepan over medium heat. Add onion and cook for 5 minutes, stirring often, or until softened. Add rice, stir well and cook for 2 minutes. Gradually stir in 1/2 cup stock, stirring until absorbed. Continue adding stock until creamy and rice is just tender.
  2. Transfer to a bowl and stir in basil and parmesan. Cool for 5 minutes then stir through egg. Chill for 30 minutes. With damp hands, roll tablespoonfuls of rice into balls and place on a baking paper-lined tray.
  3. Place breadcrumbs in a deep bowl. Add arancini, tossing well to coat in crumbs. Return to tray. Heat oil in a medium pan over medium heat. Slice salami into 3 long strips.
  4. Deep fry arancini balls, in batches, for 3-4 minutes or until golden brown. Drain on paper towel. Wrap each ball with a strip of salami, securing with a toothpick and garnish with basil leaves and serve with aioli.
View Ingredients Salami Arancini Canapés
View Method Salami Arancini Canapés
Sorry, no reviews yet. Be the first!