Ingredients per serve


Tomato Relish

  • Brown sugar 240.0 g
  • Apple cider vinegar 375.0 ml
  • Star anise, whole 2.0 x
  • Coriander, ground 5.0 g
  • Mustard seeds 25.0 g

Arancini Balls

To Serve

  • Parmesan cheese, grated 100.0 g
  • Basil leaves 20.0 g

Cheesy Risotto balls in a crisp breadcrumb coating, with a sweet and tangy tomato relish on the side.



  1. Tomato Relish

    • Place KNORR Pronto Napoli, brown sugar, apple cider vinegar, star anise, ground coriander and mustard seeds into a saucepan over medium heat. Cook, stirring for 10 minutes or until sugar has dissolved.
    • Bring to the boil, reduce heat to low and simmer for 20 minutes.
  2. Arancini Balls

    • Heat oil in a large saucepan over medium heat, add onion and garlic puree and cook until the onion is translucent. Add rice and sauté for 1-2 minutes.
    • Combine KNORR Concentrated Liquid Stock and warm water. Add a ladleful of hot stock to the mixture and stir until liquid is absorbed. Continue to add stock a ladleful at a time stirring constantly for around 20 minutes or until rice is tender and liquid almost absorbed.
    • Stir through parmesan, set aside for 1-2 hours to cool.
    • Mould into balls and deep fry for 2-3 minutes until golden.
  3. To Serve

    • Place arancini balls on a bed of tomato relish.
    • Serve with grated parmesan and fried basil leaves.