Jul 14 2026
Restaurants›Via Italian Table›Bolognese Arancini Recipe

Bolognese Arancini Recipe

Inspired by Via Italian Table
Time1h 30m
Serves4

Make Bolognese Arancini Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Bolognese Filling

For the Risotto

For Assembly

Method

For the Bolognese Filling

  1. 1

    Sauté the Vegetables

    In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.

  2. 2

    Cook the Meat

    Add the minced garlic to the skillet and sauté for an additional minute. Then, add the ground beef and cook until browned, breaking it up with a spatula.

  3. 3

    Add the Tomatoes and Wine

    Stir in the crushed tomatoes, red wine, oregano, salt, and black pepper. Bring to a simmer and cook for about 30 minutes, stirring occasionally, until thickened.

For the Risotto

  1. 4

    Sauté the Onion

    In a separate pot, melt butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.

  2. 5

    Cook the Rice

    Add the Arborio rice to the pot and stir for 1-2 minutes until the rice is coated and slightly translucent.

  3. 6

    Add Broth Gradually

    Begin adding the broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  4. 7

    Finish the Risotto

    Stir in grated Parmesan cheese, and season with salt and black pepper to taste. Set aside to cool slightly.

For Assembly

  1. 8

    Combine Bolognese and Risotto

    Once both the Bolognese and risotto are cool, mix about half of the Bolognese filling into the risotto.

  2. 9

    Form the Arancini

    With wet hands, take a portion of the risotto mixture and flatten it in your palm. Place a small spoonful of the remaining Bolognese filling in the center, then mold the risotto around it to form a ball.

  3. 10

    Coat the Arancini

    Dip each ball into the beaten eggs and then roll in breadcrumbs until evenly coated.

  4. 11

    Fry the Arancini

    In a large pot or deep fryer, heat vegetable oil to 180°C (350°F). Fry the arancini in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

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