Arancini with Tomato Sauce Recipe

Name: Arancini with Tomato Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 45 min
Cuisine: italian
Ingredients: black pepper (to taste); 75 grams bread crumbs; 20 grams butter; 0.5 stick celery; 2 tsp Clear honey; 2 whole egg; 3 sprig fresh parsley; 2 cloves garlic; 50 grams mozzarella; 1.5 tbsp olive oil; 1 whole onions; 1 tsp oregano (dried); 50 grams parmesan or pecorino cheese; 20 grams plain flour; 100 grams risotto rice; salt (to taste); 1 whole shallots; 0.5 cube stock cube veg; 1 . sunflower oil (for frying); 1 tin tinned cherry tomatoes; 2 tbsp tomato puree; 6 whole tomatoes; 350 ml water; 80 ml white wine

45 Minutes

Serves: 4

Delicious fried arancini balls, cubes of mozzarella encased in creamy risotto and a crispy coating, lightly fried and served with a rich tomato sauce made with cherry tomatoes and flavoured with oregano

Recipe Ingreds

Risotto

black pepper (to taste)
20 grams butter
0.5 stick celery
1 cloves garlic
0.5 tbsp olive oil
50 grams parmesan or pecorino cheese
100 grams risotto rice
salt (to taste)
1 whole shallots
0.5 cube stock cube veg
350 ml water
80 ml white wine

Coating

75 grams bread crumbs
2 whole egg
50 grams mozzarella
20 grams plain flour
salt (to taste)
black pepper (to taste)

Aranchini

1 . sunflower oil (for frying)
3 sprig fresh parsley

Sauce

black pepper (to taste)
1 tsp oregano (dried)
1 cloves garlic
1 tbsp olive oil
1 whole onions
salt (to taste)
1 tin tinned cherry tomatoes
2 tbsp tomato puree
6 whole tomatoes
2 tsp Clear honey

Recipe with pictures Steps

How to make arancini with tomato sauce

boil the water and add to the stock cube
heat the frying pan
add a 1/4 of the butter and a spot of olive oil

Step 2

peel and finely chop the shallot(s)
add the shallots to the frying pan
cook for a further minute or two

Step 3

wash and chop the celery
add the celery to the frying pan and cook till soft
peel and crush the garlic using the garlic crusher or chop finely
add to the frying pan

Step 4

wash the risotto rice
add the rice to the onions
cook until the rice starts to look transparent

Step 5

add the white wine, cook till wine has evaporated
add enough stock to cover the rice then
add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice , continue adding ladle after ladle until all the stock is used up.
when the liquid is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle

Step 6

finely grate the parmesan
add the parmesan and the remaining butter to the rice
Stir and then place a lid on the pan
leave for five minutes
season with salt and pepper
set a side to cool

Step 7

cut the mozzarella into cubes
place the breadcrumbs on a plate
break the egg(s) into the shallow bowl and beat with a fork
season with salt and pepper
place the flour on a plate

Step 8

organise the breading ingredients into a row with the flour first , then the egg and finally the breadcrumbs.
with floured hands take a tablespoon of the cooled risotto and form a ball
push a cube of mozzarella into the middle
dip into the flour, ensuring the risotto ball is fully coated in flour shake off any access
dip in the egg and then into the breadcrumbs mixture coating the risotto ball fully
repeat until you have completed all the aranchinis
place in the fridge for 10 minutes

Step 9

prick tomatoes and place in boiling water for 5 mins
drain the tomatoes and place in cold water
remove the skins
chop tomatoes removing the hard central core

Step 10

peel and grate the onion
peel and crush the garlic
heat the olive oil in the frying pan
add the onion and garlic to the pan
cook for 5 minutes

Step 11

add the fresh tomatoes, to the frying pan
add the tinned tomatoes
add the oregano
cook for 5 minutes

Step 12

add the tomato puree to the frying pan
Add the honey
cook for 10 mins
season with salt and pepper

Step 13

remove the aranchini from the fridge
heat about 21/2 cms of frying oil in a frying pan
Drop a breadcrumb into the oil to check its hot enough it should fizzle
cook the aranchini in batches, of 3 to 4 at a time
cook till golden brown, remove from the pan and place on kitchen paper
keep warm, until all the aranchini are cooked

Step 14

wash and finely chop the fresh parsley
place 2 aranchini balls on a serving plate
add the sauce
Sprinkle with parsley

Recipe Utensils

1 bowl
4 chopping board
3 frying pan
2 Garlic crusher
2 grater
1 jug
1 kitchen paper
4 large knife
2 plate
1 sieve
1 small pan

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About arancini with tomato sauce

These delicious cheesy rice balls make the perfect starter for both family and friends or a tasty main course for brunch. Its simple to change the fillings, flavours and sauces to suit your guest or event

When to make Italian rice balls

Arancini is the perfect starter all year round, ideal for any dinner party or get together, whether it is a meal with friends or family

Who will love this dish?

This recipe is great for all the family, adults and kids will love these crispy balls of cheesy goodness, ideal for vegetarians too. You can alter the fillings and sauces to suit your family and friends perfectly

Italian dinner party starter

The perfect starter for any dinner party especially a themed Italian dinner party serve it with a pasta carbonara and a pear and chocolate strudel

Variations

If you want to change the flavours in this recipe you can add different ingredients s to the risotto before you make the arancini balls such as mushrooms, spinach, crispy pancetta, sun dried tomatoes, and peas to name but a few

You can also change the cheese filling for a different cheese such as taleggio cheese, brie or camembert. We recommend if you are swapping the cheese that you pick a cheese that melts well

What to serve with arancini balls?

We serve these delicious crispy rice balls with an Italian tomato sauce, but if you want to try some different flavoured sauce ideas then why not try

Red pepper sauce
Creamy mushroom sauce

What is arancini?

Arancini is an Italian dish which is believed to originate from Sicily, it is made from a traditional risotto mixture which is mould around chunks of mozzarella to form a ball that is then coated in breadcrumbs and fried till golden brown. These crispy rice balls are usually served with a tomato or cream sauce

Other Italian starter recipes

Mozzarella sticks

Ricotta and tomato tartlets

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35 Minutes