Sautéed Chard Arancini

Michael Anthony

Gramercy Tavern - NYC

These fried Italian rice balls are named after the “little oranges” they resemble, arancini. This is an amazing way to use up leftover rice, so plan to make a bit more rice than you’ll need for dinner. Or just make the risotto from scratch, as described below.

V is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC​


  • 4 tablespoons olive oil
  • ½ small onion, finely chopped
  • 1 cup arborio rice
  • ¼ cup dry white wine
  • 4 cups chicken broth or water, heated to a simmer
  • 3 tablespoons room temperature butter
  • 2 cups grated Parmigiano, divided
  • Salt and pepper to taste
  • 1 clove garlic, smashed
  • 1 bunch Swiss chard, center ribs removed
  • ¼ cup flour
  • 2 eggs, lightly beaten
  • 1 cup bread crumbs
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • Pinch dried oregano
  • Grapeseed or vegetable oil for frying
  • Tomato sauce for serving (optional)


Make the risotto: heat 2 tablespoons of the olive oil in a small saucepan over medium heat. Add the onions and sweat until softened, about 5 minutes. Add the rice and toast, stirring, about 3 minutes. Add the wine and simmer until it’s almost evaporated.

Add the broth or water in ½-cup increments, waiting to add more until the liquid has been almost completely absorbed. Cook, stirring constantly, until the rice is al dente, about 15 minutes. Stir in the butter, 1 cup of the cheese, salt, and pepper. Spread the risotto on a plate and let cool.

Meanwhile, cook the chard: heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic, Swiss chard, salt, and pepper and cook until completely wilted, about 4 minutes. Cool, then finely chop.

To make the arancini, put the flour, beaten eggs, and bread crumbs in 3 separate small bowls. Combine the risotto, chopped cooked chard, egg yolk, lemon juice, lemon zest, oregano, salt, and pepper and the remaining cup cheese in a medium bowl. Roll about 2 tablespoons of the risotto mixture in your hands to form a ball. Set the rice ball on a plate and repeat with the remaining mixture.
Heat about 2 inches of grapeseed or vegetable oil in a medium saucepan to 350°F. Working in batches, cover each rice ball in the flour, then the eggs, then the bread crumbs. Fry until golden brown, crispy, and heated through, about 2 minutes. Repeat with the remaining rice balls and serve the arancini while still warm with tomato sauce, if you like.


makes about 24