These delicious cheesy risotto balls are filled with a tangy tomato and balsamic sauce.
If you can’t get enough of arancini, you’ll love our mushroom arancini balls.
Ingredients
Method
Arancini with tomato and balsamic sauce
1.Bring stock and the water to the boil in small saucepan. Reduce heat; cover and simmer.
2.Heat half of the oil in medium saucepan, add onion and garlic; cook, stirring until soft. Add rice; stir to coat in onion mixture. Stir in ½ cup simmering stock mixture; stir, over medium heat until liquid is absorbed. Continue adding stock, in ½-cup batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 20 minutes. Remove from heat; stir in cheeses. Cover; refrigerate 30 minutes.
3.Meanwhile, heat remaining oil in small frying pan, add beef; cook, stirring until browned. Stir in paste and the water; cook, stirring, about 5 minutes or until mixture thickens, season to taste. Cool.
4.Make tomato and balsamic sauce.
5.To make arancini, shape tablespoons of rice mixture into cup shapes in palm of hand; fill with 1 teaspoon beef mixture. Carefully roll rice into balls to enclose filling. Roll arancini in breadcrumbs.
6.Heat oil in deep medium saucepan; deep-fry arancini in batches until browned. Drain on absorbent paper. Serve arancini with tomato and balsamic sauce.
Tomato and balsamic sauce
7.Combine ingredients in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until sauce thickens. Season to taste.
You could use ½ cup leftover bolognese mixture to fill the arancini.
Note
