The Gibaldis - Arancini Bolognese

Makes: 16



1 tbsp extra virgin olive oil

1/2 white onion, peeled and finely diced

750ml vegetable stock

750g medium grain rice

2 tsp salt, or to taste

Bolognese sauce

3 tsp extra virgin olive oil

1 carrot, finely diced

1 celery stalk, finely diced

1/2 white onion, peeled and finely diced

120g pork mince

120g beef mince

50ml red wine

100g tomato paste

Pinch nutmeg

200g mozzarella, cubed finely

Salt and black pepper, to taste


300g plain flour

300g breadcrumbs


To Serve

Rocket leaves

Cherry tomatoes


1. Preheat oil in deep fryer to 180C.

2. For the Risotto, place olive oil into a large non stick saucepan and place over medium high heat.  Add onion and cook, stirring, for 5-6 minutes until golden brown.  Add vegetable stock and 1.5L water and stir well.  Add rice and salt and stir for 5 minutes.  Bring to the boil then reduce heat and simmer over a medium heat, for 20 minutes, until rice is tender and liquid has absorbed, stirring occasionally.  Spread rice out onto a large flat tray to cool slightly then place into refrigerator until cold.

3. For the bolognese sauce, place olive oil into a medium saucepan and place over a medium high heat.  Add onion, celery and carrot and cook, stirring, for 5-6 minutes until vegetables are golden and have softened.  Add pork and beef mince and cook for 5 minutes, stirring to break up any lumps.  Add wine and cook until liquid has evaporated.  Add tomato paste and stir for 1-2 minutes.  Add nutmeg, 600ml water, salt and pepper.  Cook on medium heat for 40-45 minutes until liquid has mostly evaporated.  Remove from heat and place into a bowl to cool.

4. Once cool, add cubed mozzarella to sauce and stir through.  Set aside.

5. For the Crumb Coating, place flour, salt and 350ml water into a medium bowl and whisk together, adding more water if required until a smooth thick batter forms.  Set aside.

6. Place breadcrumbs into a medium bowl and set aside.

7. To assemble arancini, divide risotto into 16 even portions. Using slightly wet hands, spread a half of one portion over palm of your hand.  Place a tablespoon of bolognese sauce into the centre of the rice.  Take remaining half portion of risotto and cover bolognese sauce, gently pressing both halves together to seal in sauce.  Shape into a cone and set aside on a lined baking tray.  Repeat with remaining rice and sauce.

8. Dip each arancini into batter, allow excess to drip away and use your hands to spread the batter thinly over the rice to ensure it is covered. Place into breadcrumbs and press crumbs gently but firmly over rice.

9. Cook arancini in preheated oil for 8-10 minutes or until golden brown.  Remove from oil and set aside on paper towel.

10. Arrange rocket leaves onto serving plates, top with Arancini Bolognaise and serve with some cherry tomato halves.