Italian arancini: Sicilian rise balls filled with cheese and ragù!

Name: Italian arancini: Sicilian rise balls filled with cheese and ragù!
Uploaded: 2019-07-22T08:47:43Z
Duration: PT198.760S
Channel: Food Inspiration

published on 22 July, 2019 at 10:47

This arancini recipe will have you creating delicious crispy balls of tender risotto in no time!

INGREDIENTS

• 1 pcg Saffron

• 30g Butter

• 500g rice

• 1 pinch Salt

• 1,2l Water

• 100g mozzarella

FOR FILLING

• salt

• Black pepper

• 1/2 Onion, chop finely

• 25g Butter

• 100g Ground pork

• 2 tbsp Olive oil

• 200 ml Tomato sauce

• 80g green fine peas, frozen

• 50g mozzarella

• 50ml Red wine

• 60 g Mozzarella, small cube

For breading

• 200g Flour

• 1 pinch Salt

• 300.ml Water

• breadcrumbs

Deep Fat Oil

METHOD

Boil water, add salt and rice, cook for 15 minutes.
Dissolve saffron in a small amount of hot water and add to rice.
Add butter, grated cheese.
Put the rice on a flat baking tray with low sides, cover with foil and refrigerate for a couple of hours.
For the filling: Heat the olive and butter in a frying pan, add the chopped onion, fry for 2-3 minutes, then add the ground meat, cook until done.
Add the wine and boil it for 4-5 minutes.
At this point, add tomato sauce, salt and pepper and simmer for 10 minutes. Add the peas and cook another 10 minutes.
Once the rice has cooled completely, you can form arancini.
Take a couple of tablespoons of rice at a time, mash a pile in the center of the hand, forming a depression, and pour a teaspoon of meat sauce, add a few cubes of cheese.
Then close the base of the arancino rice and give it a sharp shape.
Mix water, flour and salt in a bowl.
Then dip arancini, one by one, into the batter, trying to completely cover them, and roll in breadcrumbs.
Heat oil in a saucepan and then fry arancino until golden brown