1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
0:50 Prep
1:15 Cook


  • 1L (4 cups) salt-reduced chicken stock
  • 1 tablespoon olive oil
  • 40g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 330g (1 1/2 cups) SunRice Arborio Risotto rice
  • 125ml (1/2 cup) dry white wine
  • 40g (1/2 cup) shredded parmesan


  • 1 tablespoon olive oil
  • 100g pork and veal mince
  • 1/4 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) passata
  • 2 tablespoons water
  • 1 tablespoon tomato paste


  • 115g (1 1/4 cups) dried (packaged) breadcrumbs
  • 75g (1/2 cup) plain flour
  • 2 eggs
  • Vegetable oil, to deep fry



First make the risotto: Bring the stock and saffron just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer.


Heat oil and half the butter in a saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes until soft and translucent.


Add the rice and stir for 2-3 minutes or until the grains appear slightly glassy. Toasting the grains ensures the rice cooks evenly.


Add the wine and stir until the liquid is absorbed. Add 1 ladleful (125ml/1/2 cup) of stock and stir until the liquid is absorbed.


Continue, 1 ladleful at a time, for 20 minutes until rice is tender yet firm. Remove from heat. Stir in parmesan and remaining butter. Season.


Spread the risotto onto a lined tray with sides. Cool slightly. Cover with plastic wrap and place in the fridge overnight to chill completely.


To make bolognaise sauce, heat olive oil in a frying pan over medium-high heat. Add pork and veal mince. Stir for 3 minutes or until browned. Add brown onion and garlic clove. Stir for 5 minutes or until soft. Add passata, water and tomato paste. Stir for 2 minutes or until thick. Cool.


To make the arancini: Place the breadcrumbs on a tray. Place the flour on a plate. Crack the eggs into a bowl and use a fork to lightly whisk.


Use wet hands to shape 1/3 cup of the risotto into a ball. Press your thumb into the centre of the ball to make an indent.


Place 1 1/2 teaspoons bolognaise sauce in the indent, then mould risotto around the sauce to enclose. Repeat to make 12 balls.


Place the risotto ball on a chopping board and roll ball with both hands, moulding it into a conical shape. Repeat with the remaining balls.


Roll in flour and shake off excess. Dip in egg, then in breadcrumbs, pressing to coat. Place on a baking tray in the fridge for 30 minutes to chill.


Heat oil to 170°C in a saucepan over medium-high heat. Cook arancini, in batches, turning, for 6-8 minutes or until golden. Drain on paper towel.

Source: taste.com.au


Please enter your comment!
Please enter your name here