Method by Antoinette V. Bowman
Ingredients for Rice:
- Boil 500g Arborio or Italian risotto rice,
- add one vegetable stock cube to the water;
- Cook till al’dente.
Ingredient: Prepare Bolognaise Sauce
- One chopped onion
- 2 cloves garlic,
- 500g lean beef mince,
- 4 rashers lean bacon chopped,
- 2 chopped carrots,
- 1 tin tomato pulp,
- 4 tbs. tomato puree;
- 1 tsp mixed spice,
- 1 cup wine,
- 1 tsp sugar,
- stock cube,
- Sautéed till thick; and cool well
Method:
- Grate 200g cheddar;
- Add to the cooked rice when still warm;
- Add 4 tbs. tomato juice to the cooked rice;
- Add two beaten eggs, some chopped fresh herbs (parsley, marjoram, thyme) to the rice;
- Meanwhile prepare the breadcrumb mix
- 200g breadcrumbs, 1 tsp Cajun spice, 2 tbs. sesame seeds, season well
- In your palm add 3 tbsp. rice flatten slightly, top with the bolognaise sauce and 1 tbsp. cheese, roll up into a ball; (you can also add a layer of creamed spinach);
- Coat in breadcrumbs.
- Line a dish with baking paper and bake in a moderate oven 350 for about 30 minutes or till golden brown.
- These Arancini could be eaten warm or at room temperature