Shane's herb & cheese arancini balls: Today
Updated / Tuesday, 20 Jan 2026 15:34
Shane's herb & cheese arancini balls with marinara sauce: Today
Ingredients
Makes: 8 ballsPrep: 30 minsCooking: 15 mins
30g butter
1 shallot or ¼ small onion, diced
1 clove garlic, crushed
100g arborio rice
40ml white wine
280ml chicken stock
45g grated parmesan cheese
1 tbsp chopped parsley
Salt & pepper
2 eggs
200g plain flour
200g breadcrumbs
500ml vegetable oil for frying
8 tbsp marinara/tomato sauce
Parmesan & fresh basil to serve
Method
Into a medium saucepan, melt the butter, and to this add the shallot & garlic and cook to soften.
Add in the rice and stir to coat and cook over medium/low heat for 1 minute.
To this, add the wine and stir to combine and allow to absorb.
Add 1/2 of the stock and stir until absorbed before adding the next 1/2.
Once all the stock has been absorbed, cook until you have a creamy risotto, and the rice is tender.
Add in the parmesan and chopped parsley & adjust the seasoning at this point.
Transfer it onto a lined baking tray, spread out and chill for 40 mins.
Once chilled, divide the risotto into 8 balls and roll into shape.
Place the flour, whisked egg and breadcrumbs into three bowls and roll the balls in flour, egg and breadcrumbs and set aside.
Heat the oil to 180 °C and carefully place the arancini balls in the oil and cook until golden brown all over.
You can keep them warm on a tray in the oven while the others are cooking.
Spoon the warm marinara sauce on the plate and place two arancini on top with a grating of parmesan cheese, basil and enjoy.
