Episode 58 - Arancini


  • Filling:
  • 2 cans (800g) crushed Tomatoes
  • 250g Shin or Gravy Beef
  • Salt & Pepper to taste
  • 1 clove of Garlic
  • ½ cup of Baby Peas
  • ½ cup of Cubed Mozzarella Risotto:
  • 500g Arborio Rice
  • 3 litres of prepared Beef Stock or 3 litres of boiled water with 6 large massel stock cubes
  • Salt to taste
  • ½ cup of White Wine
  • 4 tbsp Butter
  • 8 Saffron threads or ½ teaspoon of Saffron powder
  • ¾ cup Pecorino Cheese
  • 1 egg, beaten
  • 2 cups of Breadcrumbs
  • Black Pepper to taste
  • Vegetable Oil for frying
To make sauce, add the gravy beef to a large pot with the two cans of tomatoes, add salt, pepper and garlic. Cook over the stove top until tender and meat falls apart, about two hours.


  1. Put saffron threads in some boiling water (a few spoonfuls) and let sit.
  2. Bring stock to the boil (or dissolve stock cubes in water boiled from kettle).
  3. Melt butter in a large frypan, add rice (don’t wash it) stirring until well coated.
  4. Add wine to sizzling pan and wait until it evaporates. Add Saffron.
  5. Stir in the stock slowly, several ladles at a time until rice is cooked and tender.
  6. Stir in the cheese and allow rice to cool somewhat.
  7. Add eggs to rice but don’t allow them to be cooked by the rice.
  8. Make balls of rice, but wetting your hands slightly so the rice does not stick, add some meat, peas, and a piece of mozzarella to the centre.
  9. Roll the balls in breadcrumbs and set aside.
  10. Arancini may be frozen at this point for later use.
  11. Then fry the balls until golden brown.
  12. Arancini may be served with some of the sauce left over from the meat or one their own.