Arancini (Italian stuffed rice balls)

    14 hours 15 min

    These delicious Italian rice balls are stuffed with Bolognese sauce, mozzarella, ham and eggs and coated in breadcrumbs. You can serve them as a main dish with a salad or as a starter.

    3 people made this

    Serves: 10 

    • For the rice
    • 2.5L water
    • 3 chicken or beef stock cubes
    • 2 pinches saffron
    • 1kg risotto rice, such as arborio
    • 50g butter
    • 50g Parmesan cheese
    • For the Bolognese sauce
    • oil
    • butter
    • 300g pork and beef mince, mixed
    • 1 onion, peeled and minced
    • 70g tomato puree
    • 400g tomato passata
    • salt and freshly milled pepper
    • 2 handfuls shelled fresh or frozen peas
    • 1 carrot, peeled, rinsed and diced (5mm)
    • 1 to 2 stalk celery, rinsed, and sliced into 1cm pieces
    • For the filling
    • 2 hard-boiled eggs
    • 1 slice (5mm) cooked ham
    • 2 mozzarella balls
    • For the rice balls
    • plain flour
    • breadcrumbs

    Prep:1hr30min  ›  Cook:45min  ›  Extra time:12hr cooling  ›  Ready in:14hr15min 

      Rice (the day before):

    1. Bring water to the boil with stock cubes and saffron. Add the rice and cook for about 10 minutes, stirring from time to time. At the end, there should be almost no water left. Add the butter, Parmesan, and stir.
    2. Transfer the rice into a large plate, cover with a clean tea towel and let sit overnight.
    3. Bolognese sauce (the day before):

    4. Heat a little oil and butter in a large frying pan and pot and cook the mince till evenly browned. Add onion and fry till translucent.
    5. Add the tomato puree, passata, a little water, salt and pepper. Stir and add the peas, carrot and celery.
    6. Cook till the water has almost completely evaporated. Place in the refrigerator overnight.
    7. Arancini (the same day):

    8. Dice the hard-boiled eggs and ham into 5mm pieces. Dice the mozzarella balls into 1cm pieces.
    9. Take a about half golfball size amount of rice in the palm of the hand and make a little hollow.
    10. Add some ham.
    11. Add some mozzarella.
    12. Add 1 teaspoon bolognese sauce.
    13. And some egg.
    14. Enclose the filling with the same amount of rice and shape into a tightly packed ball by rolling it with your hands. Repeat till all the ingredients are used up.
    15. Mix the flour with some water till the mixture has the consistency of crepe batter. Coat each rice ball with this mixture.
    16. Spread the breadcrumbs on a large tray and roll the rice balls, 4 to 6 at a time, till well coated.
    17. Heat oil to 180 C and fry the rice balls till golden brown, 4 to 5 at a time.
    18. Remove from the oil and degrease on kitchen paper.


    If served as starters, make the rice balls a little smaller.

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