Tomato and Basil Arancini

  • 30 portions

Instructions

  1. Heat olive oil in a pan and cook onions on a low heat for 5 minutes. Add rice and cook for a further 2 minutes.
  2. Add white wine and stir until completely absorbed. Gradually add stock stirring constantly until rice is tender, around 12 minutes.
  3. Remove from heat and add Parmesan and sun dried tomatoes. Taste and check for seasoning.
  4. Spread the risotto onto a tray, cover and refrigerate.
  5. To assemble roll risotto into roughly 30 balls. Meanwhile roll the cheese into 30 smaller sized balls.
  6. Moisten hands with water and press each cheese ball into the risotto ball and wrap the rice around to enclose it.
  7. Form into smooth balls and set aside to refrigerate.
  8. Roll balls in seasoned flour, eggs and breadcrumbs. Place in the refrigerator until firm.
  9. Deep fry in small batches at 180°C until the balls are golden and the cheese has melted inside.
  10. Heat the BUITONI Sugo per Pasta and stir in basil.
  11. Serve Arancini on a bed of tomato and basil sauce.

 

Recipe Details

Qty

Unit

Ingredient

Preparation

1/2BunchBasil leavesFinely Chopped
500grBUITONI Sugo Per Pasta (Pasta Sauce) 

30

mL

Olive oil

 

125

mLWhite Wine

 

8

gr

Garlic

Crushed

1

 

Medium Onion

Finely Chopped

500

gr

Arborio Rice 
250

gr

Parmesan CheeseGrated

80

gr

Sun Dried Tomatos

Chopped

1.25

L

Vegetable Stock

Warmed

350

gr

Mozarella Cheese

Shredded

4

 EggsWhisked