Bolognaise arancini

Recipes / Meat

These arancini balls hide a saucy bolognaise surprise inside.

Recipe «Bolognaise arancini» presented in category Recipes / Meat, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author sheff would need: 1L salt-reduced chicken stock, 1 tbsp olive oil, 40g butter, 1 brown onion, finely chopped, 2 garlic cloves, crushed , 330g SunRice Arborio Risotto rice, 125ml dry white wine, 40g shredded parmesan , 1 tbsp olive oil, 100g pork and veal mince, 1/4 small brown onion, finely chopped, 1 garlic clove, crushed, 125ml passata, 2 tbsp water, 1 tbsp tomato paste, 115g dried breadcrumbs.

Ingredients:

  • 1L salt-reduced chicken stock 
  • 1 tbsp olive oil 
  • 40g butter 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 330g SunRice Arborio Risotto rice 
  • 125ml dry white wine 
  • 40g shredded parmesan 
  • 1 tbsp olive oil 
  • 100g pork and veal mince 
  • 1/4 small brown onion, finely chopped 
  • 1 garlic clove, crushed 
  • 125ml passata 
  • 2 tbsp water 
  • 1 tbsp tomato paste 
  • 115g dried breadcrumbs 
  • 75g plain flour 
  • 2 eggs 
  • Vegetable oil, to deep fry 

Instructions

  1. 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.
  2. 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.
  3. Add the rice and stir for 2-3 minutes or until the grains appear slightly glassy. Toasting the grains ensures the rice cooks evenly.
  4. 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.
  5. 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.
  6. Spread the risotto onto a lined tray with sides. Cool slightly. Cover with plastic wrap and place in the fridge overnight to chill completely.
  7. 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.
  8. 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.
  9. 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.
  10. Place 1 1/2 teaspoons bolognaise sauce in the indent, then mould risotto around the sauce to enclose. Repeat to make 12 balls.
  11. 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.
  12. 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.
  13. 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.