Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • ¾ pound rice
    • ¼ pound chicken livers, chopped
    • 1 Spanish onion, finely chopped
    • 1 clove garlic, finely chopped
    • 4 tablespoons olive oil
    • salt and freshly ground black pepper
    • 4-6 tablespoons tomato concentrate
    • ¼ pint dry white wine
    • butter
    • 4-6 tablespoons freshly grated parmesan
    • 2 egg yolks, well beaten
    • 2 eggs, well beaten
    • breadcrumbs
    • fat, for deep-frying


    Sauté chopped chicken livers, onion and garlic in olive oil until vegetables are transparent. Season to taste with salt and freshly ground black pepper. Add tomato concentrate which you have diluted with dry white wine. Add enough water to make a creamy sauce; cover saucepan and simmer gently for 30 minutes.

    Boil or steam rice in usual way until tender but not mushy. Drain well; butter lightly and season to taste with freshly grated Parmesan. Add well-beaten egg yolks and mix well. Then strain sauce from chicken livers into rice and mix well.

    Form small balls the size of golf balls with seasoned rice mixture; then with your forefinger, dig a hole in the centre of each ball and put 1 teaspoon of liver mixture into each; pinch shut and reroll ball. Chill.

    When ready to fry: dip arancini in beaten eggs and then in breadcrumbs, and fry in deep fat until golden.