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- 750ml (3 cups) Massel chicken style liquid stock
- 500ml (2 cups) water
- Large pinch of saffron threads
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 440g (2 cups) arborio rice
- 125ml (1/2 cup) white wine
- 110g (1 1/2 cups) finely grated Perfect Italiano Parmesan
- 20g butter
- 50g Perfect Italiano Mozzarella, cut into pieces
- 300g (2 cups) plain flour
- 180g (2 cups) dried (packaged) breadcrumbs
- 3 eggs, lightly whisked
- Vegetable oil, to deep fry
- 1 tablespoon olive oil
- 20g pancetta, coarsely chopped
- 1 small brown onion, finely chopped
- 1 small carrot, peeled, finely chopped
- 1/2 celery stick, finely chopped
- 1 garlic clove, finely chopped
- 150g pork and veal mince
- 60ml (1/4 cup) red wine
- 125ml (1/2 cup) passata (tomato pasta sauce)
- 125ml (1/2 cup) Massel beef stock
- 1 small sprig fresh rosemary
- 1 fresh or dried bay leaf
- To make the filling, heat the oil in a medium saucepan over medium heat. Add the pancetta, onion, carrot, celery and garlic. Cook, stirring occasionally, for 10 minutes or until soft.
- Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add wine and cook for 2 minutes or until slightly reduced. Add passata, beef stock, rosemary and bay leaf. Season with salt and pepper. Reduce heat to low. Simmer for 2 hours or until almost all the liquid is absorbed and the mixture is thick. Transfer to a heatproof bowl. Set aside to cool slightly. Cover and place in the fridge for 2 hours or until cooled completely.
- Meanwhile, combine the chicken stock, water and saffron in a saucepan and bring to the boil over high heat. Reduce heat to low and hold at a gentle simmer.
- Heat the olive oil in a large saucepan over medium heat. Add onion and cook, stirring often, for 5 minutes or until soft. Add the rice and stir for 1 minute or until the grains appear glassy. Add the wine and cook, stirring constantly, until all the liquid is absorbed. Add a ladleful (about 125ml / 1/2 cup) of the simmering stock mixture to the rice and stir constantly with a wooden spoon until all the liquid is absorbed. Continue to add the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat and stir in the parmesan and butter. Cover and set aside for 5 minutes to cool.
- Spread risotto over a large baking tray. Cover and place in the fridge for 2 hours or until cooled completely.
- Roll 2 tablespoonful’s of the risotto into a ball. Press your thumbs into the centre of the ball to make an indent. Place a teaspoonful of the filling and a piece of mozzarella or provolone in the indent. Mould the risotto around the filling to enclose. Repeat with remaining risotto, filling and cheese to make 20 balls.
- Place flour, breadcrumbs and egg in separate bowls. Roll a risotto ball in flour and shake off any excess. Dip in the egg, then in the breadcrumbs to coat. Place on a baking tray. Repeat with remaining risotto balls, flour, egg and breadcrumbs.
- Add enough vegetable oil to a large saucepan to reach one-third of the way up the side. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden-brown in 10 seconds). Add 5 arancini and cook for 3 minutes, turning occasionally, or until golden. Transfer to a tray lined with paper towel. Repeat, in 3 more batches, with the remaining arancini. Serve hot or cold.