Arancini Risotto Balls Stuffed With Beef Brisket & Mozzarella

Arancini Risotto Balls Stuffed With Beef Brisket & Mozzarella

clock-circular-outlinePosted 24 Nov 2020

This November, we're taking our health by the balls.

Watch out. The #Hairysharks are in the kitchen.

This November the guys at Gymshark have packed out a month of moustachioed activity to raise money for the amazing organisation: Movember.

Alongside a range of physical challenges and nascent 'tash growth, our boys have worked with the legendary Refuel chefs to bring you a variety of delicious recipes, that we'll be sharing on Gymshark Central. And yes, you can bet your crown jewels that they're all ball-shaped.

PSA: check your balls, and prioritise your health.

If you want to support the cause...

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Arancini Risotto Balls Stuffed With Beef Brisket & Mozzarella

To the uninitiated, arancini balls are the mouth-watering Italian gift that just keeps on giving.

Broken down into its individual elements, arancini is essentially a creamy risotto ball stuffed with a flavoursome cheesy filling, and then encased in a crunchy, golden breadcrumb. It’s a labor of love that will have others falling head over heels for its gooey centre and bold flavours. *Chef's kiss*

We've been told by Kev that the key to making the perfect arancini ball is a cold risotto. We mean, it makes sense when you think about it... but enough about that.

Whether you're looking for inventive ways to mix up last night's leftovers, or you're wanting to make arancini risotto balls from scratch, we're here with a simple 12-step process for you to follow. Without further ado... here's how to make 'em.


(Makes between 12-16 arancini balls. Depending on the ball size opted for that is)

Chef's Risotto:

  • 3tbsp extra virgin olive oil

  • 2 cups Arborio rice

  • 4 fluid oz white wine

  • 30 fluid oz chicken stock (approx)

  • 1 egg

Arancini Filling:

  • 4oz mozzarella, cut into 3/4" cubes

  • 500g cooked beef brisket, or chicken

  • Bolognese sauce

  • Cooked peas (optional)

Arancini Coating:

  • All-purpose flour

  • 2 eggs, beaten

  • Breadcrumbs

Serve With: tomato sauce, and basil leaves
. . .

Cooking Instructions:

12 Steps To Make The Perfect Arancini Ball...

  1. Heat a heavy-based, large sauté pan over a medium heat. Add a generous glug of oil.

  2. Add the risotto rice and stir constantly around the pan for 1-2 minutes until the grains start to turn slightly translucent.

  3. Quickly, pour in the the white wine and stir - ensuring that no rice is stuck to the bottom of the pan.

  4. Bring to a medium-high heat and add a ladleful of the stock mixture to the rice. Stir until absorbed, then add another ladleful. Repeat until all stock has been used, and the rice is tender, yet still a little firm. Make sure to stir regularly to create a creamy risotto for the arancini balls.

  5. Taste, and if required, add salt for seasoning. Remove from the heat, and leave the risotto to cool slightly.

  6. Once the risotto/arancini mixture has cooled, add in 1 egg and mix until combined. Set aside in the fridge for 1-2 hours, or overnight.

  7. Set aside 3 bowls. Put the beaten eggs in one, the flour into another, and the breadcrumbs into the final dish.

  8. Roll the arancini mixture into balls (roughly the size of golf balls), and then flatten the mixture in your hand. Be sure not to press too thin, you don't want the filling to ooze out!

  9. Place a piece of mozzarella, a teaspoon of beef brisket, (and peas, if using), into the centre of each flattened ball. Close the rice around the filling, ensuring that its contents are completely enclosed. Leave to set in the fridge for 30 minutes.

  10. Dip a risotto ball into the flour, dust off any excess, dip the floured ball into the egg and then finish by covering the ball in panko breadcrumbs. Set your arancini balls aside.

  11. *Heat some oil in a deep fryer, pot, or wok until very hot. Add the arancini balls and deep fry until golden brown all over (1-2 minutes). Be sure to turn the arancini balls frequently so as to avoid burning the breadcrumbs.

  12. Garnish the tomato sauce with basil (#fancy), and serve immediately.

. . .

Nutritional Information

Amount Per Serving | Serving Size 2
  • Calories: 559

  • Saturated Fat: 8g

  • Unsaturated Fat: 16g

  • Protein: 37g

  • Carbohydrates: 39g

  • Sugar: 3g

  • Fibre: 2g

  • Cholesterol: 185

  • Sodium: 532mg

. . .
  • Please ensure that if children are taking part in this activity, that they are doing so under the supervision of a responsible adult. 

  • Please take care when handling hot oil, and follow all guidelines as pointed out on the bottle being used. Ensure that you wear protective clothing so as to avoid injury, and/or the damage of any other item.

GymsharkBy Gymshark