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