This is Josie and Salvatore Politini's recipe for arancini, which they serve at their salami-making workshops.

Makes
24

Preparation

1hr

Cooking

2hr
30min

Skill level

Mid
By
Average: 4.8 (8 votes)
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Ingredients

  • 300 g (3 cups) seasoned, dried fine breadcrumbs, plus extra, to scatter
  • 250 g mozzarella, cut into 1½c m cubes
  • 60 g (½ cup) frozen peas, blanched, refreshed
  • 3 hard-boiled eggs, thinly sliced
  • ⅓ cup flat-leaf parsley, finely chopped
  • 6 eggs, lightly beaten
  • vegetable oil, for deep-frying

 

Rice mixture

  • 60 ml (¼ cup) olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 400 g can diced tomatoes
  • 125 ml (½ cup) vegetable stock
  • 1 basil sprig, torn
  • 800 g (4 cups) long-grain rice
  • 25 g (⅓ cup) finely grated parmesan

 

Meat filling

  • ¼ cup (60 ml) olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 250 g pork mince
  • 250 g veal mince
  • 700 ml tomato passata
  • ½ cup (125 ml) vegetable stock
  • 1 basil sprig, torn 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make rice mixture, heat oil in a saucepan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Add tomatoes, stock and basil. Season with salt and pepper, reduce heat to low, then simmer, stirring occasionally, for 1 hour. Meanwhile, cook rice according to packet instructions with 1 tbsp salt. Set aside to cool completely, then stir in parmesan and 250 ml tomato mixture

To make meat filling, heat oil in a saucepan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Add both minces and cook, breaking up meat with a wooden spoon, for 6 minutes or until browned. Add passata, stock and basil, season with salt and pepper and bring to the boil. Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour or until thickened.

Scatter extra breadcrumbs on a large tray. Using damp hands, place 2 tbsp rice mixture in your hand. Press 2 mozzarella cubes into centre, then top with some peas, a slice of boiled egg, a little parsley and some meat filling. Cover with another 2 tbsp rice mixture and shape into a ball. Coat arancini in beaten egg, then coat in breadcrumbs and place on prepared tray. Repeat with remaining ingredients to make 24 balls. Refrigerate arancini for 1 hour or until needed.

Fill a deep-fryer or large saucepan one-third full with oil and heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, deep-fry arancini for 4 minutes or until golden and crisp. Drain on paper towel and serve immediately.

 

Photography Sean Fennessy