Arancini with tomato and balsamic sauce
Oct 31, 2010 1:00pm- 15 mins preparation
- 1 hr cooking
- Serves 4
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Ingredients
Arancini with tomato and balsamic sauce
- 1 1/2 cup (375ml) chicken stock
- 1/2 cup (125ml) water
- 1 tablespoon olive oil
- 1 small brown onion (80g), chopped finely
- 1 clove garlic, crushed
- 1/2 cup (100g) arborio rice
- 1/4 cup (20g) finely grated parmesan cheese
- 1/4 cup (25g) coarsely grated mozzarella cheese
- 155 gram (5 ounces) minced (ground) beef
- 1 tablespoon tomato paste
- 2 tablespoon water
- 1/2 cup (50g) packaged breadcrumbs
- vegetable oil, for deep-frying
- 2 medium tomatoes (300g), chopped coarsely
- 1 tablespoon balsamic vinegar
- 2 teaspoon light brown sugar
Method
Arancini with tomato and balsamic sauce
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1Bring stock and the water to the boil in small saucepan. Reduce heat; cover and simmer.
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2Heat half of the oil in medium saucepan, add onion and garlic; cook, stirring until soft. Add rice; stir to coat in onion mixture. Stir in ½ cup simmering stock mixture; stir, over medium heat until liquid is absorbed. Continue adding stock, in ½-cup batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 20 minutes. Remove from heat; stir in cheeses. Cover; refrigerate 30 minutes.
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3Meanwhile, heat remaining oil in small frying pan, add beef; cook, stirring until browned. Stir in paste and the water; cook, stirring, about 5 minutes or until mixture thickens, season to taste. Cool.
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4Make tomato and balsamic sauce.
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5To make arancini, shape tablespoons of rice mixture into cup shapes in palm of hand; fill with 1 teaspoon beef mixture. Carefully roll rice into balls to enclose filling. Roll arancini in breadcrumbs.
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6Heat oil in deep medium saucepan; deep-fry arancini in batches until browned. Drain on absorbent paper. Serve arancini with tomato and balsamic sauce.
Tomato and balsamic sauce
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7Combine ingredients in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until sauce thickens. Season to taste.
Notes
You could use ½ cup leftover bolognese mixture to fill the arancini.
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