This take on risotto rice balls combines beef mince and tomato paste for extra flavour.


  • 1 litre Massel salt reduced chicken style liquid stock
  • 2 tablespoons olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 cup arborio rice
  • 60g beef mince
  • 2 tablespoons tomato passata
  • 2 cups panko breadcrumbs
  • 3 eggs, lightly beaten
  • 20g mozzarella, cut into 1cm cubes
  • Olive oil cooking spray


  1. Place stock in a large saucepan. Cover. Bring to the boil over high heat. Reduce heat to low.
  2. Heat half the oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add 1/3 cup stock to rice mixture. Cook, stirring, for 3 to 4 minutes or until stock has absorbed. Repeat with remaining stock, adding 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy. Transfer to a 3cm-deep, 20cm x 30cm baking pan. Cover and refrigerate for 1 hour or until cold.
  3. Meanwhile, heat remaining oil in a small frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 to 6 minutes or until browned and cooked through. Add passata. Cook, stirring occasionally, for 2 to 3 minutes or until thickened. Remove from heat. Set aside to cool.
  4. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place breadcrumbs on a plate. Add 2 tablespoons water to eggs. Stir to combine.
  5. Using clean, wet hands, roll 1/4 cup risotto mixture into a ball. Press into the ball to make a hole. Place 1 teaspoon mince mixture and 1 piece of mozzarella in hole. Enclose risotto mixture around mince and cheese. Repeat with remaining risotto, mince and cheese to make 8 balls. Shape into cones.
  6. Dip 1 cone in egg, then breadcrumbs. Place on prepared tray. Repeat with remaining arancini. Refrigerate for 30 minutes.
  7. Spray arancini with oil. Bake for 40 minutes or until golden brown and heated through. Serve hot or cold.