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Arancini with tomato ragu


Try this arancini recipe from The Cookery Club on board Britannia for an Italian treat that truly captures the flavour of the Mediterranean

A serving of the arancini with tomato ragu

Makes 6 small arancini




For the arancini:

200g cooked Risotto alla Milanese (or your favourite risotto)

30g mozzarella, cut into 6 pieces

60g flour, seasoned with salt and black pepper

1 egg, beaten

80g dried breadcrumbs


For the tomato ragu:

1 tbsp olive oil

½ onion, diced

1 garlic clove, minced

30ml white wine

1 tsp caster sugar

200g tinned chopped tomatoes

20g sundried tomatoes, sliced

¼ tsp dried oregano

¼ tsp dried thyme

Salt and pepper, to taste




1. For the tomato ragu, heat the oil in a saucepan and cook the onions over a medium heat until soft. Add the garlic and cook for a minute. Add the white wine and sugar and cook until all the liquid has evaporated. Add the tomatoes and herbs and cook on a low heat until the sauce has thickened. Season to taste with salt and pepper.

2. For the arancini, form the rice into 6 even-sized balls. Press a piece of mozzarella into the middle of each, ensuring that it is completely enclosed in the rice.

3. Put the seasoned flour, egg and breadcrumbs into three separate bowls. Roll each ball in flour, then egg and finally breadcrumbs. Repeat again with the egg and breadcrumbs for a thicker coating if you like.

4. Heat a deep fat fryer to 160°C and cook for 5-6 minutes, until the arancini are golden brown on the outside and piping hot in the centre. Alternatively, add a little oil to a frying pan, flatten the coated arancini to form a puck shape and fry for 3-4 minutes on each side until golden brown. If you prefer to bake them, toss the arancini in a little oil and cook at 220°C for 8-12 minutes until golden brown and piping hot in the centre.

5. Place the arancini on to paper towel to drain and allow to cool slightly before serving with the tomato ragu.


Find out more about classes for adults and families at The Cookery Club on board Britannia.