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Curtis Stone’s arancini with quick tomato sauce

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  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • 1 serve veg or fruit

Complete with a herby tomato sauce, Curtis’ arancini recipe is perfect for feeding a crowd. 

  • Makes18
  • Cook time1 hour
  • Prep time30 minutes, + chilling and resting time
Arancini with quick tomato sauce


  • 4 cups (1L) salt-reduced chicken stock
  • 30g butter
  • 1 brown onion, finely chopped
  • 1 cup (200g) arborio rice or medium-grain white rice
  • 1/2 cup (125ml) dry white wine or extra chicken stock
  • 1 1/2 cups (120g) finely grated parmesan, divided
  • 120g mozzarella, cut into 1.5cm pieces
  • 1/2 cup (75g) plain flour
  • 2 large free-range eggs, whisked
  • 1 1/2 cups (110g) panko breadcrumbs
  • Vegetable oil, to deep-fry
  • Basil leaves, to serve
  • Finely grated parmesan, extra, to serve

Quick tomato sauce

  • 2 tbs extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 400g red Perino tomatoes, halved
  • 1/4 cup basil leaves, torn

Nutritional information

Per serve: Energy: 856kJ/205 Cals (10%), Protein: 7g (14%), Fat: 11g (16%), Sat Fat: 4g (17%), Carb: 18g (6%), Sugar: 2g (2%), Dietary Fibre: 1g (3%), Sodium: 301mg (5%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Bring the stock to a simmer in a medium saucepan over medium heat. Cover and keep warm over very low heat. Melt the butter in large saucepan over medium heat. Add the onion and cook, stirring, for 8 mins or until tender. Add the rice and cook, stirring, for 2 mins or until rice is toasted. Add the wine or extra stock and cook, stirring, for 2 mins or until liquid is absorbed. Reduce heat to medium-low and add 1 cup (250ml) hot stock to the pan. Simmer, stirring, for 3 mins or until liquid is absorbed. Continue to cook, adding 1/2 cup (125ml) stock at a time, stirring, until rice is tender and mixture is creamy (this should take about 18 mins). Remove from heat and stir in 1 cup (80g) parmesan. Season. Spoon rice mixture over the base of a rimmed tray. Cover and place in the fridge to chill until cold.

  2. Step 2

    Shape 2 tbs rice mixture into 5cm balls around each mozzarella piece, enclosing pieces completely. Place flour and egg in separate shallow dishes. In a third shallow dish, toss the breadcrumbs with the remaining parmesan. Working in batches, coat the rice balls in flour, shaking off excess, then dip into the egg. Place in the breadcrumb mixture, rolling and pressing the rice balls firmly to coat. Transfer to a clean baking tray.

  3. Step 3

    To make the quick tomato sauce, combine the oil and garlic in a medium saucepan over medium heat. Cook, stirring, for 2-3 mins or until garlic is aromatic. Stir in tomato and 2 tbs water and cook, stirring, for 8 mins or until tomato has broken down. Remove pan from heat and season. Stir in basil.

  4. Step 4

    Half-fill a clean large saucepan with oil. Heat over medium-high to 180°C (when the oil is ready, a cube of bread turns golden brown in 15 secs). Working in batches, add the rice balls to the oil and cook for 4 mins or until browned and heated through. Using a slotted spoon, transfer the rice balls to a baking tray lined with baking paper and rest for 2 mins. Sprinkle with basil and extra parmesan. Serve with the tomato sauce.

Recipe tip

Use it up:
Use leftover breadcrumbs to make the tasty crumbed fish at

Clever storage: Any leftover tomato sauce can be stored in an airtight container in the fridge for up to 3 days. Serve it with roast potatoes.