Watch Leanne & Milena cook this entrée in episode 12 of MKR on 7plus.
Prep time: 1 hour 30 mins Cook time: 1 hour Serves: 4-6
IngredientsWatch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>
300g plain flour2 eggs, lightly beaten250g breadcrumbsCanola oil, for deep fryingShaved parmesan and basil leaves, to garnishBOLOGNESE SAUCE
1 tbs olive oil1 brown onion, finely chopped500g pork and beef mince125ml red wine2 x 400g cans crushed tomatoes150g frozen peas¼ cup finely chopped flat leaf parsley3 tbs finely grated parmesanRISOTTO
125ml dry white wine3 saffron threads1.25L chicken stock1 tbs olive oil1 brown onion, finely chopped440g Arborio rice30g finely grated parmesanARANCINI FILLING
200g grated mozzarella3 hard boiled eggs, chopped1 dried Calabrese salami, cubedMethod
To make the Bolognese sauce, heat oil in a medium saucepan over medium heat.Add onion and cook until soft and translucent. Add mince cook until browned. Stir in wine and simmer until reduced by half. Stir in tomatoes. Season. Bring to a boil. Reduce heat and simmer, covered, stirring often, for about 30 minutes or until thickened and reduced. Stir in peas and simmer until tender. Remove from heat and stir in parsley.Meanwhile, to make risotto, combine wine and saffron threads in a small bowl to infuse.Place stock in a saucepan over medium heat until hot. Remove from heat.Heat oil in a large saucepan over medium heat. Add onion and cook until soft and translucent. Add rice. Cook, stirring, for a further 5 minutes. Add wine mixture. Simmer until almost evaporated.Add hot stock, 1/2 cup at a time, stirring constantly between additions, until stock is absorbed and rice is tender but still al dente. Stir in parmesan. Remove from heat and transfer to a large tray. Set aside until cool enough to handle.To form arancini, place ¼ cup of risotto into a cupped hand and make a well in the centre. Add a little mozzarella, a cube of salami, a little chopped egg and a teaspoon of Bolognese into the well. Top with another ¼ cup of risotto and shape into a ball or egg shape.Place the flour, eggs and breadcrumbs in separate shallow bowls.Dust each arancini in flour, dip in egg and roll in breadcrumbs.Deep fry arancini one at a time, until crisp, golden and heated through. Drain on absorbent paper. Season.Divide Bolognese sauce among serving plates and sprinkle with grated parmesan. Top with arancini and garnish with shaved parmesan and basil leaves.TipWe used an arancini mould maker to make them even in shape and size.