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Tomato and Basil Arancini Recipe

Tomato and Basil Arancini
Tomato and Basil Arancini
  • Difficulty
    Intermediate
  • Number of servings
    30

Arancini are Italian deep-fried rice balls usually stuffed with cheese, peas, rice, and ham. This filling and snackish meal is best served with a flavourful filling and accompanied by a rich sauce. We recommend filling your arancini with parmesan and tomato risotto, seasoned according to your tastes. To prepare your arancini, simply meld your risotto into bite-sized balls after refrigerating, cover with bread crumbs, and deep fry in small batches. You can serve your arancini warm with an appetising sauce made with BUITONI Sugo per Pasta and basil. 

Ingredients
BUITONI Sugo Per Pasta (Pasta Sauce) 3kg x 6
  • 1/2 Finely Chopped Bunch Basil leaves
  • 500 gr BUITONI Sugo Per Pasta (Pasta Sauce)
  • 30 mL Olive oil
  • 125 mL White Wine
  • 8 gr Crushed Garlic
  • 1 Finely Chopped Medium Onion
  • 500 gr Arborio Rice
  • 250 gr Grated Parmesan Cheese
  • 80 gr Chopped Sun Dried Tomatos
  • 1.25 L Warmed Vegetable Stock
  • 350 gr Shredded Mozarella Cheese
  • 4 Whisked Eggs
Preparation
  • 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.

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