Arancini Arrabbiata

00Yields1 Serving
DifficultyIntermediatePrep Time30 minsCook Time10 minsTotal Time40 mins



For the Arancini
 350 g risotto blancopre-cooked
 150 g fresh breadcrumbsblitzed
 30 g parmesan cheesegrated
 1 cup fresh parsleyfinely chopped
 ¼ tsp black pepperfreshly ground
 ¼ tsp maldon sea saltfreshly ground
 75 g fresh mozzarella cheese
 2 eggsbeaten
 1 cup golden breadcrumbs
For the arrabbiata sauce
 1 onionfinely chopped
 2 garlic clovesfinely chopped
 400 g chopped tomatoes
 1 dried red chillibroken in half

Place the risotto rice you cooked previously into a bowl, add to this one of the eggs, parmesan cheese, parsley, fresh breadcrumbs, salt and pepper.


Work the mixture together until well combined, give your hands a quick rinse and keep moist to prevent to much of the mixture from sticking to your hands.


Take enough of the mixture to roll into a ball, you want to make the balls about the size of a gold ball.


Once rolled, take the thumb of your free hand and push into the ball, partly flattening the rice ball. Pick off a 1cm square chunk of fresh mozzarella and place into the middle. Squeeze the rice back into a ball covering the mozzerella, you may need another little pinch of rice to do this.


Once you have made all of the balls - approximately 16, roll these into the other beaten egg and then into the golden breadcrumbs.


Heat a pan of vegetable oil to 150°C and deep fry them for 3 Minutes until beautifully golden. Once left to dry on kitchen paper for a minute they should be crunchy on the outside.


For the sauce, place the onion and garlic into sauté pan and over a medium heat cook until soft and opaque. Add the Dried red chilli red chili for another 30 Seconds before putting the chopped tomatoes into the pan. Cook until the sauce reduces to a thick consistency and then add your Prices Spices Italian Stallion Chilli Sauce.


Plate up with the Italian Stallion Arabiata sauce and a side salad.