Method

Rice Mixture

In large saucepan add water and chicken stock and bring to boil. Add rice and stir occasionally so rice does not stick to bottom of pan. When rice is cooked through remove from heat and strain excess water. Let rest in strainer until cool to touch. Place rice into a large bowl, then add both pecorino and parmesan cheese and eggs. Mix thoroughly. Place in fridge for one hour or can be made the day before and put in fridge.

Arancini Filling*

In a small bowl, add Bolognese sauce, chopped egg, peas, chopped mozzarella and mix well. Prepare your mould - spray olive oil cooking spray into the silicone mould (1). Spray your hands with cooking spray, then scoop up about 1/4 cup of cooked rice and place into the mould. Make a hollow in the rice for the filling using a pestle (2). Scoop 1 full tsp of filling and place into the hollow of each arancini (3)then cover with more rice (4). When all 9 cups are complete, use a tray large enough to cover the top of the arancini silicone mould and turn upside down (5). Remove arancini from the mould - they should slide out easily (6).

Dip arancini in beaten egg (7) and coat with the combined breadcrumb and parmesan mixture (8).

Your arancini is ready to be deep fried (9).

You can reshape your arancini to a round ball to make it easier when deep frying or leave as is and deep fry until golden in colour (10)

*NOTE: You can be creative and substitute your own filling