Wrap the cold risotto around the cubed mozerella and meat . Roll into a ball. Make 12 balls
Roll the balls into some plain flour , then beaten egg , then breadcrumbs. Chill them for an hour
Heat the olive oil in a frying pan , add the onions and cook till softened
Add in the garlic and fry for another minute
Add in the tomato purée and Italian herbs . Cook for 2 minutes
Add in the tomatoes and simmer for an hour or so , adding a little water to loosen it
Heat the oil and fry the arancini for about 5 minutes until golden
Put in the oven to keep warm
Blitz the sauce with a hand blender , then add in the chopped basil and stir through
Serve the arincinibn top of the sauce
Ingredients
Directions
Wrap the cold risotto around the cubed mozerella and meat . Roll into a ball. Make 12 balls
Roll the balls into some plain flour , then beaten egg , then breadcrumbs. Chill them for an hour
Heat the olive oil in a frying pan , add the onions and cook till softened
Add in the garlic and fry for another minute
Add in the tomato purée and Italian herbs . Cook for 2 minutes
Add in the tomatoes and simmer for an hour or so , adding a little water to loosen it
Heat the oil and fry the arancini for about 5 minutes until golden
Put in the oven to keep warm
Blitz the sauce with a hand blender , then add in the chopped basil and stir through
Serve the arincinibn top of the sauce