Alive and Cooking


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2 cups Arborio rice
1 litre water
50g butter
50g grated Parmesan cheese
Salt and pepper
300g mince
300g stewing beef
500ml tomato passata
200ml water
¼ bunch basil
2 tsp crushed garlic
½ brown onion finely chopped
1 glass red wine
2 tbsp tomato paste
1 cups frozen peas
100g Bega Barbecubed cheese
Flour, egg, breadcrumbs (for coating)


Bring water to a boil then pour in the rice and cook for 15-20 minutes, strain off any remaining water then add the butter and parmesan, remove from the pan, spread onto a tray and allow too cool.

In a hot pan add a splash of oil then seal the mince and stewing beef then add the brown onion and garlic and basil then cook until softened.

Pour in the red wine and boil then add the tomatoes, 200ml water and tomato paste, place on a lid, bring to a boil then simmer for 2 hours. After 2 hours remove lid and boil until thickened.

Once thickened remove from the pan and stir in the peas and allow to cool.

Divide the cooled rice into palm sized pieces, add a tbsp. of cooled bolognaise to the middle of the rice then a cube of cheese.

Fold the rice over to fully cover the stuffing and shape to a rough pear shape.

Pass each rice ball through flour, egg and breadcrumb then fry until golden brown.