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bolognese and mozzarella arancini
Anneke Silva

Bolognese and Mozzarella Arancini

4.87 from 23 votes
These Bolognese and Mozzarella Arancini are soft on the inside and crispy on the outside . The savoury bolognese, and fresh fiore de latte filling is complimented by the creamy rice and sharp parmesan in the risotto. This filling contrasts perfectly with the crispy golden breaded outside of these delicious morsels.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 14 arancini
Course: dinner
Cuisine: Italian
Calories: 220
Ingredients Equipment Method

Ingredients
  

Red Wine Risotto
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Unsalted Butter
  • 1 Large onion
  • 2 cloves Garlic
  • 1 1/2 cups Arborio Rice
  • 1 1/2 tsp Kosher Salt
  • 1 1/2 tsp Lemon Juice
  • 1/2 cup Red Wine
  • 4 cups Chicken Broth preferably homemade
  • 1/2 cup Grated Parmesan
Bolognese and Mozzarella Filling
  • 2 2oo grams Fiore de Latte Mozzarella
  • 1 cup Pork and Beef Bolognese
Arancini
  • 2 Eggs
  • 1 cup Breadcrumbs
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 Red Wine Risotto Recipe

Equipment

  • Instant Pot
  • Heavy Bottomed Pan
  • Wooden spoon
  • 3 tbsp cookie scoop
  • 1 1/2 tsp cookie scoop

Method
 

Red Wine Risotto
  1. On the sautee function of your instant pot melt 1 tablespoon of butter and the olive oil.
    On the sautee function of your instant pot melt 1 tablespoon of butter and the olive oil.
  2. Finely chop the onion and add it to the pot.
    Finely chop the onion and add it to the pot.
  3. Sautee for 5 minutes until the onion has softened and started to brown.
    Sautee for 5 minutes until the onion has softened and started to brown.
  4. Finely grate the garlic into the pot and mix, then cook for 30 seconds.
  5. Add the rice and salt and cook while stirring for 5 minutes.
    Add the rice and salt and cook while stirring for 5 minutes.
  6. Add the red wine to the pot, then stir and cook for 1 minute until the wine has been absorbed.
  7. Add the broth and lemon juice, stir and close the Instant Pot.
    Add the broth and lemon juice, stir and close the Instant Pot.
  8. Cook for 6 minutes on high pressure, then release the pressure manually.
    Cook for 6 minutes on high pressure, then release the pressure manually.
  9. Turn the Instant Pot to sautee and add the second tablespoon of butter and grated parmesan, cook for 5 minutes.
    Turn the Instant Pot to sautee and add the second tablespoon of butter and grated parmesan, cook for 5 minutes.
Arancini
  1. Cut the fiore de latte into one centimeter chunks and portion out one cup of bolognese sauce.
    Cut the fiore de latte into one centimeter chunks and portion out one cup of bolognese sauce.
  2. Using a 3 tablespoon cookie scoop, form balls of risotto.
    Using a 3 tablespoon cookie scoop, form balls of risotto.
  3. Press an indent into each ball and fill with one chunk of mozzarella before closing the ball around the filling.
    Press an indent into each ball and fill with one chunk of mozzarella before closing the ball around the filling.
  4. Add 1 1/2 tsp of bolognese to the arancini.
    Add 1 1/2 tsp of bolognese to the arancini.
  5. Beat the eggs in a bowl, and pour the breadcrumbs into another.
    Beat the eggs in a bowl, and pour the breadcrumbs into another.
  6. Roll each arancini in egg then breadcrumbs.
    Roll each arancini in egg then breadcrumbs.
  7. Fry in oil for 4 minutes, turning once or twice to brown on all sides, working in two batches.
    Fry in oil for 4 minutes, turning once or twice to brown on all sides, working in two batches.