Ham, tomato pesto and bocconcini arancini balls

Ham, tomato pesto and bocconcini arancini balls

Serves: 10 | Preparation Time: 45 mins | Cooking Time: 10 mins


  • 200g Tasman leg ham, finely chopped
  • 1 ½ cups arborio rice
  • 40g butter
  • 1 clove garlic, finely chopped
  • 1 onion, finely chopped
  • 4 cups hot chicken or vegetable stock
  • ½ cup Parmesan cheese, grated
  • 2 tbsp tomato pesto
  • 10-12 mini Bocconcini cheese
  • 4 tbsp tomato Pesto
  • 1 cup plain flour
  • Salt and pepper to taste
  • 2 eggs
  • ½ cup water
  • 2 cups Panko crumbs
  • Oil to fry


  1. Heat butter in a large saucepan over a medium heat and sauté rice, garlic & onion for 2-3 minutes.
  2. Gradually add the hot stock a little at a time until stock is absorbed and rice is tender.
  3. Stir in the chopped leg ham, Parmesan cheese & tomato pesto. Allow risotto to cool completely.
  4. Shape cooled risotto into balls and place on a lined oven tray.
  5. Using your thumb make a small indentation in the centre of each ball and insert a small amount of pesto and 1 tiny bocconcini cheese ball. Press and roll to enclose filling.
  6. Roll each ball in seasoned flour, dip in egg wash and roll in crumbs, repeat process and refrigerate 30 minutes.
  7. Heat oil to 170⁰C and shallow fry arancini balls until golden turning frequently. Drain on absorbent paper and serve as required.

  • These Arancini balls can be made and frozen in an air tight container for up to 6 months. Defrost in the refrigerator prior to frying.
Results may vary.