MKR Recipe | Arancini

In this video we recreate another 10 out of 10 dish from MKR Australia 2022. It is Leanne & Milena’s Arancini with Bolognese sauce from episode 12 of My. Kitchen Rules. It is not only filled with Bolognese and mozzarella, but also with salami and egg and was a total hit!

https://youtu.be/Nwpin2D3tlo

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MKR Recipe | Arancini

Yield: 4-6

Author: Traditional, but not

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

Ingredients

Breading

• 300 g plain flour
• 2 eggs, lightly beaten
• 250 g breadcrumbs
• Oil, for deep frying
• Shaved parmesan or Grana Padano, to garnish

Bolognese Sauce

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 500g pork and beef mince
• 125 ml red wine
• 2 x 400 g cans crushed tomatoes
• 150 g frozen peas
• a bunch of finely chopped flat leaf parsley
• 3 tbs finely grated parmesan

Risotto

• 125 ml dry white wine
• 3 saffron threads
• 1,25 L chicken stock
• 1 tbs olive oil
• 1 brown onion, finely chopped
• 440 g Arborio rice
• 30g finely grated parmesan or Grana Padano

Filling

• 200 g grated mozzarella
• 3 hard boiled eggs, chopped
• 1 dried Calabrese salami, cubed

Instructions

Bolognese

1. To make the Bolognese sauce, heat oil in a medium saucepan over medium heat. Add onion and cook until soft and translucent.
2. Add mince cook until browned. Stir in wine and simmer until reduced by half. Stir in tomatoes and season.
3. Bring to a boil, then reduce heat and simmer, covered, stirring often, for about 30 minutes or until thickened and reduced.
4. Stir in peas and the residual heat will cook them. Remove from heat and stir in parsley.

Risotto

1. Meanwhile, to make risotto, combine wine and saffron threads in a small bowl to infuse.
2. Place stock in a saucepan over medium heat until hot then remove from heat.
3. Heat oil in a large saucepan over medium heat. Add onion and cook until soft and translucent. Add rice and cook, stirring, for another 5 minutes. Add wine to mixture and simmer until almost evaporated.
4. Add hot stock, 1/2 cup at a time, stirring constantly between additions, until stock is absorbed and rice is tender but still al dente.
5. Stir in parmesan. Remove from heat and transfer to a large tray. Set aside until cool enough to handle.

Arancini

1. To form arancini, place ¼ cup of risotto into a cupped hand and make a well in the centre. Add a little mozzarella, a cube of salami, a little chopped egg and a teaspoon of Bolognese into the well. Top with another ¼ cup of risotto and shape into a ball or egg shape.
2. Place the flour, eggs and breadcrumbs in separate shallow bowls. Dust each arancini in flour, dip in egg and roll in breadcrumbs. Deep fry arancini one at a time, until crisp, golden and heated through. Drain on absorbent paper and season.
3. Divide Bolognese sauce among serving plates and sprinkle with grated parmesan. Top with arancini and garnish with shaved parmesan.
4. Tip: If you have you can use an arancini mould maker to make them even in shape and size.