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Basil and Tomato Arancini


  • 4 cups cooked Sandhurst Arborio Rice

  • 100g Sandhurst Sundried Tomatoes, drained and cut into 3mm dice

  • ½ cup grated Parmesan

  • 5 eggs, beaten

  • 25 baby bocconcini

  • ½ cup Sandhurst Basil Pesto, plus more to serve

  • 2 cups plain flour

  • 3 cups fresh breadcrumbs

  • Sandhurst Vegetable oil, for deep frying


  • 1.

    Combine rice, sundried tomatoes, Parmesan and ¼ cup of the beaten eggs.

  • 2.

    Combine bocconcini and pesto in a separate bowl.

  • 3.

    Have three trays on work surface; one containing the remaining beaten egg, one the flour and one the breadcrumbs.

  • 4.

    To shape arancini, take a dessertspoonful of the rice mixture and press a bocconcini into the centre. Spoon a little more rice on top, then shape into a ball enclosing bocconcini, squeezing mixture together with your hands. Let excess rice fall back into bowl. Carefully roll in flour, then egg and then breadcrumbs. Place on a tray lined with baking paper. Repeat with remaining mixture. Refrigerate arancini for at least an hour.

  • 5.

    To cook, heat 10cm oil in a deep pot, carefully lower in arancini and cook, turning frequently, until golden. Remove with a slotted spoon and drain on paper towels. Keep warm while cooking the remainder.

  • 6.

    Makes 25


This recipe (and many more) can be found on the Sandhurst Fine Foods website

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Posted by Charlie15Report
Am I right thinking that this is an appetizer?

Can this be frozen at any point and reheated?