50ml olive oil

60g butter, coarsely chopped

1 brown onion, finely chopped

2 garlic cloves, crushed

2 cups arborio rice

1 litre hen inventory

80g parmesan, grated

100g cheddar cheese, grated

1 cup bolognese sauce (homemade or purchased)

1 small ball of buffalo mozzarella, torn into small items (or particular person bocconcini balls)

To coat

⅓ cup flour

1 giant egg, flippantly whisked

1 cup panko crumbs

To serve

roasted tomato sauce or passata


oregano leaves


1. Warmth the olive oil and half the butter both in your gradual cooker or in a saucepan over medium warmth. Add onion and cook dinner till pale and translucent. Add the garlic and cook dinner till aromatic. Add the rice and cook dinner till toasted, about 1-2 minutes. Add the inventory and if utilizing your strain cooker, set to the risotto operate and cook dinner for 12-14 minutes. Alternatively, if utilizing stovetop methodology, add the inventory steadily, and cook dinner for 15-20 minutes, stirring recurrently and including inventory till the rice is cooked via. For the slow-cooker, cowl and cook dinner on excessive for 1-2 hours, or till the inventory has been absorbed and the rice is tender.

2. When the rice is cooked, add the remaining butter and stir via, adopted by the parmesan and cheddar.

3. Whereas the rice continues to be heat, add the bolognese and stir to include. (If utilizing the stovetop methodology, relaxation the risotto within the fridge in a single day, earlier than assembling the arancini.)

4. Preheat the oven to 180C fan-forced (200C standard). Carry the risotto to room temperature if it has been firming up within the fridge.

5. Utilizing your arms, scoop out a big golf ball-sized quantity of the rice combination and roll right into a ball. Indent the ball together with your thumb and add a bit of mozzarella (or a ball of bocconcini) and encase the cheese within the risotto combination. Place on a tray and repeat with the remaining rice and cheese.

6. Roll the balls in flour, then crushed egg, adopted by panko crumbs to coat, shaking off extra. Place on an oven tray lined with baking paper and bake for 20 minutes, turning gently midway via to get a pleasant even brown crust.

7. Heat the tomato sauce and place in serving bowls. High with arancini and additional parmesan and oregano. Serve piping sizzling.

More doorstop dinners from Katrina Meynink

*If you do not have entry to those kitchen home equipment, I might advocate making the risotto the normal manner and leaving it in a single day within the fridge earlier than assembling the arancini. If a risotto is just too moist, the arancini collapses and has no holding energy.

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