Crisp on the surface and cheese-filled on the inside, Arancini with Arrabiata Sauce are delicious. These traditional Italian rice balls are loved by both kids and adults. Fresh off the stove, packed with wonderful gooey cheese, these are such a pleasure.
Course Appetizer, Side Dish, Snack
Cuisine Italian
Keyword Cheese
Prep Time 1 hourhr
Cook Time 10 minutesmins
Total Time 1 hourhr10 minutesmins
Servings 12Balls
Calories 213
Cost $20
Ingredients
Risotto & Balls
20gOlive Oil
250gArborio Rice
50gOnionfinely chopped
25gWhite Wine
875mlStock
150gTomato Sauce
50gSun-Dried Tomatoesfinely chopped
10gBasilshredded
1nos Egg Yolk
25gParmesan Cheesegrated
50gBreadcrumbs
90gMozzarella5g dice
Arabiatta Sauce
200gCanned tomatoes
Extra virgin olive oil
3nos Garlic cloves
1nos Yellow onionsmall diced
4nos Basil Leaves
1tspChilli Flakes
3nos Dried Chilliuncut
Instructions
Risotto & Balls
In a large pan, sweat onion with olive oil to translucent
Add rice and ensure all grains are coated
Pour in white wine and allow to evaporate by half
Add both tomato ingredients
Add stock I ladle at a time. ensure fully absorbed before next addition
Cooked till al dente, pour into shallow tray and chill immediately
Once chilled completely, fold through eggs, parmesan, basil and breadcrumbs
Form into 45g balls and roll mozzarella into the middle
Coat with flour, egg and breadcrumb
Deep fry until golden
Arrabiata Sause
Heat the olive oil in a large frying pan and put in the onions and dried chilli. Season with salt. Once most of the liquid has evaporated, add the garlic cloves, chopped or whole is up to you. Next. add in the chilli flakes.
As soon as the garlic starts to colour, add the canned tomato.
Let it simmer on low fire for about 20-30mins. If the sauce is drying up to much add a bit of water. When ready turn off the fire and add the hand ripped basil leaves.