Sicilian arancini with arrabiata sauce
Item 1 of 1
- medium
- 10
- 3 hours 20 minutes
Arancini, or risotto balls as they are sometimes known, are the perfect way to make the most of leftover risotto. Paul Ainsworth's arancini recipe comes with a spicy arribiata sauce. Leave the arribiata to simmer for as long as possible, this will give it an incredible depth of flavour. The recipe makes more sauce than is needed, but it freezes very well so whip up a large batch and keep it for a rainy day.
First published in 2015
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Ingredients
Metric
Imperial
Arancini
- 200g of Arborio risotto rice
- 600ml of vegetable stock
- 50g of unsalted butter
- 1/2 large white onion, finely diced
- 1 bay leaf
- 260ml of Bolognese sauce
- sherry vinegar to taste
- 1/2 tbsp of garlic purée
- 2 tbsp of truffle flavoured olive oil
- 40g of Parmesan, grated
- 60g of mozzarella cheese, torn into small pieces
- 2 egg whites
- 100g of Panko breadcrumbs (1)
- salt
- pepper
Arrabiata sauce
- 3kg tinned chopped tomatoes
- 1 large white onion
- 1 1/2 red chillies, finely diced
- 1 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 300ml of balsamic vinegar
- 40g of caster sugar
- 1 bay leaf
- 1/2 tsp thyme
- 1/2 tbsp of garlic purée
- 1/2 tsp Tabasco
- 1 tsp olive oil
- salt
- pepper
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
In a large pan, bring the vegetable stock to the boil and leave on a simmering heat
- 600ml of vegetable stock
2
Melt the butter in a pan over a medium heat. Once the butter starts to foam, add the onions and bay leaves. Sweat the onions and season with salt and pepper
- 50g of unsalted butter
- 1/2 large white onion
- 1 bay leaf
- salt
- pepper
3
Add the rice to the pan and stir continuously for 2 minutes
- 200g of Arborio risotto rice
4
Slowly add the hot vegetable stock, one ladle at a time, whilst constantly stirring. Keep cooking and adding the stock until the rice is slightly over-cooked and sticky
5
Once the rice is cooked, add the Bolognese sauce and stir until mixed with the rice. Remove the pan from the heat and set aside
- 260ml of Bolognese sauce
6
Stir in the truffle flavoured oil, sherry vinegar and garlic. Mix in the Parmesan and mozzarella until combined
- sherry vinegar to taste
- 1/2 tbsp of garlic purée
- 60g of mozzarella cheese
- 40g of Parmesan
- 2 tbsp of truffle flavoured olive oil
8
Arrange the egg whites and the breadcrumbs in separate bowls. Dip each ball into both mixtures, making sure they are completely coated. Set aside in the fridge until firm
- 2 egg whites
- 100g of Panko breadcrumbs (1)
9
For the arrabiata sauce, place a pan over a medium heat, sweat the onions and chillies off in the olive oil until soft
- 1 large white onion
- 1 1/2 red chillies
- 1 tsp olive oil
10
Add the cayenne pepper and smoked paprika, season well and stir. Add the balsamic vinegar and sugar to the pan. Stir and leave to reduce until the vinegar begins to thicken
- 1 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 300ml of balsamic vinegar
- 40g of caster sugar
11
Once it has reduced, add the chopped tomatoes, bay leaves, thyme, Tabasco and garlic. Stir the mixture well. Leave on a low heat to simmer for at least 2 hours until it reaches a thick consistency. Keep checking the seasoning throughout
- 3kg tinned chopped tomatoes
- 1 bay leaf
- 1/2 tsp thyme
- 1/2 tsp Tabasco
- 1/2 tbsp of garlic purée
- salt
- pepper
12
Once the sauce is almost ready to serve, lower the arancini into a deep fat fryer set at 180°C until golden all over. Divide the arrabiata sauce across 10 ramekins and serve with the arancini
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