Recipe-Italian Bolognese Arancini Balls
Italian Bolognese Arancini Balls
These irresistible rice treats boast a creamy risotto centre infused with hearty homemade Bolognese sauce, encased in a crispy breadcrumb shell. Perfect for any occasion, each bite offers a burst of an irresistible marriage of Italian flavours you will savour!
For Bolognese Sauce
• 30ml olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1/2 capsicum, finely chopped (green or red)
• 1 cup frozen peas
• 500g ground beef (or you can use a mix of beef with veal or pork mince)
• 125ml dry red wine
• 800gr. crushed tomatoes or 700ml bottle of Italian Passata
• 2 Tbls tomato paste
• 1 Tbsp chopped parsley
• 1 Tbsp chopped basil leaves
• 1/4 teaspoon nutmeg
• Pinch of sugar
• Salt and pepper, to taste
For Arancini
• 400g Arborio rice
• 1L chicken or vegetable broth
• 100g grated Parmesan cheese
• 250ml Bolognese sauce
• 250g mozzarella cheese, diced into small cubes
• 2 eggs, beaten
• 100g breadcrumbs
• Vegetable oil, for frying
• Pinch of sugar
• Salt and pepper, to taste
Please Note:
Before being fried, the formed Arancini balls will need to be refrigerated for at least 4 hours to firm up.
Method
Bolognese Sauce
1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, celery and capsicum and cook until softened, about 5 minutes.
2. Add the ground meat to the skillet, breaking it up with a spoon and cook until browned, about 8-10 minutes.
3. Pour in the red wine and cook until it has mostly evaporated, about 3-4 minutes.
4. Stir in the crushed tomatoes (or Passata), tomato paste, parsley, basil, nutmeg, sugar, salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for about 90 to 120 minutes, stirring occasionally, until the sauce has thickened.
5. Stir in the frozen peas. Let the sauce simmer for an additional 10 minutes, or until the peas are heated through and tender. Adjust seasoning if needed. Let the sauce cool.
Arancini
1. In a saucepan, bring the chicken or vegetable broth to a simmer. Add the Arborio rice and cook until tender and the liquid is absorbed, stirring occasionally, about 18-20 minutes.
2. Once cooked, remove from heat and stir in the grated Parmesan cheese. Let the rice cool slightly.
3. Take a handful of rice and flatten it in your palm. Place a spoonful of Bolognese sauce and a cube of mozzarella cheese in the centre. Carefully shape the rice around the filling to form a ball, ensuring it’s completely enclosed. Repeat with the remaining rice and filling.
4. Place the formed rice balls on a baking sheet lined with parchment paper and refrigerate for at least 4 hours to firm up.
5. After chilling, dip each rice ball into the beaten eggs, then roll it in breadcrumbs until evenly coated. Place back on the baking sheet.
6. Heat vegetable oil in a large pot or deep fryer to 175°C. Fry the Arancini balls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
7. Enjoy the Arancini balls warm (although they’re equally delightful cold!) They’re delicious on their own or enhanced with extra sauce and grated Parmesan cheese. Buon Appetito!