• 40

    min prep time
  • 60

    min cook time
  • 10




1/2 cup minced onion

1/2 cup minced celery 

1/2 cup minced carrot

3 tbsp. olive oil

1 635ml jar of Stefano Meat sauce

Salt and freshly ground white pepper

1/2 cup sweet peas

Rice preparation

3 tbsp. extra-virgin olive oil

1 lb Arborio rice

6 cups chicken broth

6 tbsp. grated parmesan

Freshly ground black pepper

Arancini assembly preparation

4-6 ½ inch mozzarella cubes

1 cup all-purpose flour seasoned with salt and pepper

4 beaten eggs

Salt and freshly ground white pepper

Italian breadcrumbs, for coating

Vegetable oil, for frying


For filling

In a frying pan, sauté onion, celery and carrot with olive oil until translucent. Add jar of meat sauce and season with salt and white pepper to taste. Once the mixture begins to simmer, turn down heat to low and cook for 30 minutes. Add peas once cooked. Let cool in refrigerator for at least 2 hours.

For rice 

Heat 3 tablespoons of olive oil in medium sized skillet over medium heat. Add rice and stir until evenly coated with oil. Add half of the chicken broth, stirring continually. Once broth has been absorbed, continue to add small increments of broth, still stirring continually. Once all the broth has been absorbed, add cheese and pepper; the rice should be tender but “Al Dente”. Pour rice onto a baking sheet and place in refrigerator for at least 2 hours. Rice should be able to form into a ball once cooled properly.

For assembly 

Take handful of cooled rice, flatten while forming an indent in middle of the ball. Take a tablespoon or so of cooled meat mixture and mozzarella cube and place in the indentation of rice. Take another half of handful or so of rice and finish forming the rice ball. Once all rice balls are formed, dip each into seasoned flour than beaten eggs and coat in Italian breadcrumbs. In a deep-fryer, fry rice balls on medium to high heat until golden brown.