Crispy shelled risotto balls filled with pine nuts and gooey mozzarella cheese. Served with a rich sweet capsicum dipping sauce. 


Makes 10 large risotto balls


5 cups of chicken or vegetable stock
1 tablespoon olive oil
Small knob of Butter
1 onion, finely diced
2 cloves of garlic
1 teaspoon fresh thyme
1 teaspoon dried oregano
1/2 teaspoon chilli flakes (optional)
350g arborio rice
100mls dry white wine
Salt and pepper
1 egg, whisked
1/3 cup breadcrumbs
4 tablespoons finely grated parmesan
2/3 cup fresh parsley, roughly chopped
70g fresh Mozzarella, torn into small 1cm bits
1 litre of vegetable oil

1 egg
1 cup dried fine breadcrumbs

2 chargrilled red capsicums, I used jarred
1 clove of garlic
Handful of fresh basil, chopped
1/2 teaspoon caster sugar (optional)


Put the stock into a saucepan and bring to a low simmer.

Place the oil, butter and onion in a non-stick frypan and cook over a medium heat until soft and starting to turn golden. Add the garlic, thyme, oregano and chilli flakes and cook for a further minute. Reduce the heat to low and add the arborio rice and fry for 1 minute, add the wine and stir. 

Once absorbed, start ladling the stock into the risotto one spoonful at a time, stirring and letting the stock absorb between each spoonful. Do this until rice has cooked through. This should take around 20 minutes. Remove from heat, season with salt and pepper and let cool. 

Once cooled completely, add the egg, breadcrumbs, parmesan and parsley and mix well. Scoop a spoonful of the risotto into your hands (I like to have slightly wet hands while I do this) and bring together. Poke a hole in the centre and fill it with a few toasted pine nuts and mozzarella then bring risotto back together sealing it completely. Continue with remaining risotto. 

Whisk and egg into a bowl and place the breadcrumbs into a seperate bowl. Dip each arancini ball into the egg and then roll in breadcrumbs. 

Pour the vegetable oil into a deep saucepan and place over a medium heat. Once the oil has reached 190°C  the balls are ready to be cooked. If you don't have a thermometer, the oil is too hot once smoking. Carefully place 3-4 balls in the saucepan (depending on size) and cook for 2 - 3 minutes or until golden brown. Remove from oil and place on a paper towel. Repeat with remaining arancini balls.

Using a blender or hand mixer, blitz capsicums, garlic and basil until you have a smooth sauce. Pour into a saucepan and simmer for 5 minutes over a low/medium heat until sauce has reduced and thickened slightly. Taste and add sugar if it needs sweetening slightly.