Nonna's Bomba Arancini
September 24, 2026
Golden, crispy arancini with a molten mozzarella heart and Bippi Italian Bomba stirred through the rice — the finals-weekend snack Nonna would actually serve, with warm Classico Sugo for dipping.
Ingredients
for the risotto base:
- 1 tbsp olive oil
- 30g butter
- 1 small brown onion, finely diced
- 2 garlic cloves, crushed
- 300g arborio rice
- 1L chicken or vegetable stock, kept warm
- 60g parmesan, finely grated
- 3 heaped tbsp Bippi Italian Bomba
- Salt and pepper, to taste
for the arancini:
- 125g mozzarella, cut into 1.5cm cubes
- 75g plain flour
- 2 eggs, lightly beaten
- 150g dried breadcrumbs
- Vegetable oil, for deep frying
- 1 jar Bippi Classico Sugo, warmed, to serve (Chilli Sugo if your crowd runs hot)
Instructions
- For the risotto base, heat the oil and butter in a large pot over medium heat. Cook the onion for 4–5 minutes until soft, add the garlic for 1 minute, then add the rice and stir for 2 minutes until the grains turn glassy at the edges.
- Add the warm stock a ladle at a time, stirring and letting each addition absorb before the next, about 18 minutes, until the rice is just tender. Stir through the parmesan and the Italian Bomba, and season to taste.
- Spread the risotto onto a large tray to cool, then refrigerate for at least 2 hours — overnight is even better. Cold rice is non-negotiable.
- With damp hands, roll about 2 tablespoons of the cold risotto into a ball around a cube of mozzarella, making sure the rice seals completely. Repeat — you should get about 16.
- Set up three bowls: flour, beaten egg, breadcrumbs. Roll each ball in flour, dip in egg, then coat well in breadcrumbs.
- Heat 6–8cm of vegetable oil in a deep, heavy pot to 170–180°C (a cube of bread should turn golden in about 15 seconds). Fry the arancini in batches for 3–4 minutes until deep gold all over, turning as needed. Drain on a wire rack and season with salt while hot.
- Serve hot, piled onto a board with the warmed Classico Sugo alongside for dipping.
Make it with
