Arancini with tomato and balsamic sauce

The appetiser that everyone searches for at the party.

  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print
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.


Arancini with tomato and balsamic sauce
  • 1 1/2 cup (375ml) chicken stock
  • 1/2 cup (125ml) water
  • 1 tablespoon olive oil
  • 1 small brown onion (80g), chopped finely
  • 1 clove garlic, crushed
  • 1/2 cup (100g) arborio rice
  • 1/4 cup (20g) finely grated parmesan cheese
  • 1/4 cup (25g) coarsely grated mozzarella cheese
  • 155 gram (5 ounces) minced (ground) beef
  • 1 tablespoon tomato paste
  • 2 tablespoon water
  • 1/2 cup (50g) packaged breadcrumbs
  • vegetable oil, for deep-frying
  • 2 medium tomatoes (300g), chopped coarsely
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon light brown sugar


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.

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