• Makes 8
  • 90 minutes
  • Difficulty Medium
  • 18 Ingredients


A delicious healthy alternative to the deep-fried variety of Arancini.

Ingredients (makes 8 )

  • 1L salt-reduced chicken stock
  • 1tbs olive oil
  • 40g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 330g SunRice Arborio Risotto rice
  • 125ml dry white wine
  • 40g shredded parmesan
  • 1tbs olive oil
  • 100g pork and veal mince
  • 1/4 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 125ml passata
  • 2tbs water
  • 1tbs tomato paste
  • 115g dried (packaged) breadcrumbs
  • 75g plain flour
  • 2 eggs


  1. First make the risotto: Bring the stock and saffron just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer.
  2. Heat oil and half the butter in a saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes until soft and translucent.
  3. Add the rice and stir for 2-3 minutes or until the grains appear slightly glassy. Toasting the grains ensures the rice cooks evenly.
  4. Add the wine and stir until the liquid is absorbed. Add 1 ladleful (125ml/1/2 cup) of stock and stir until the liquid is absorbed.
  5. Continue, 1 ladleful at a time, for 20 minutes until rice is tender yet firm. Remove from heat. Stir in parmesan and remaining butter. Season.
  6. Spread the risotto onto a lined tray with sides. Cool slightly. Cover with plastic wrap and place in the fridge overnight to chill completely.
  7. To make bolognaise sauce, heat olive oil in a frying pan over medium-high heat. Add pork and veal mince. Stir for 3 minutes or until browned. Add brown onion and garlic clove. Stir for 5 minutes or until soft. Add passata, water and tomato paste. Stir for 2 minutes or until thick. Cool.
  8. To make the arancini: Place the breadcrumbs on a tray. Place the flour on a plate. Crack the eggs into a bowl and use a fork to lightly whisk.
  9. Use wet hands to shape 1/3 cup of the risotto into a ball. Press your thumb into the centre of the ball to make an indent.
  10. Place 1 1/2 teaspoons bolognaise sauce in the indent, then mould risotto around the sauce to enclose. Repeat to make 12 balls.
  11. Place the risotto ball on a chopping board and roll ball with both hands, moulding it into a conical shape. Repeat with the remaining balls.
  12. Brush balls lightly with olive oil. Bake in pre-heated oven at 200 degrees celsius till golden. Cook in Airfyer at 180 degrees till golden.


For the best arancini, and to save time, prepare the risotto a day or two in advance

  • Thanks for sharing would loveto try this recipe looks delicioist


  • An amazing recipe l would to try to make,thank-you!


  • These are my fav!


  • I saw these on a cooking show and really wanted to make them …. now I will. thanks


  • A mom’s member is looking for a recipe for this dish. No wonder, it does look incredible.


  • Thanks for sharing; looks tasty.


  • i loved and shared this


  • Looks yummy and delicious thanks


  • I’ve never tried these, they look amazing! Trying for sure :)


  • These look amazing. i’ve always wondered how to make arancini! Thanks.


  • Love it


  • How good is this website! :-)


  • WOW THESE LOOK AND SOUND AMAZING. Nice ingredients..thanks for sharing.


  • These sounds fantastic and I’m definitely going to make them this weekend. Would anyone know if they would be good to freeze? Would you freeze them once you’ve made them into their shapes OR after you’ve cooked them in the oven?


  • These look amazing. Must try these soon


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