Arancini
User Reviews
5.0
3 reviews
Excellent
Arancini
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- RAGU
- 1 can Doppio Concentrato Double concentrate tomato sauce
- 150 grams baby peas
- 550-600 grams Mixed pork/veal mince
- 1 carrot chopped into pieces
- 1 Celery branch chopped into pieces
- ¼ onion chopped into pieces
- 4-5 tbsp extra virgin olive oil EVOO
- table salt A few pinches
- Generous bunch of fresh basil leaves
- 1 glass of water
- ARANCINI BALLS
- 1 fresh mozzarella ball or Fior di latte
- 500 grams aborio rice
- butter Thin slice
- ¼ onion chopped into pieces
- 1 vegetable stock cube
- Fresh breadcrumbs in a wide bowl
- 1 L water
- Small bowl of water for your hands
- 2 eggs
- vegetable oil enough for frying
Add to Shopping List
Instructions
- TO MAKE THE RAGU
- Put the frypan on the stove at a medium-high heat.
- Add 4-5 tablespoons of extra virgin olive oil along with the chopped carrot, celery and onion until it begins to brown, then add the mince.
- Mix the meat through using a wooden spoon and turning it over until both sides begin to brown.
- After a couple of minutes, add fresh basil by breaking the leaves into small pieces, peas and a glass of water.
- Leave this simmering and once it reduces, add the double concentrate and mix jut through.
- Add a tablespoon of salt after 2 minutes and mix it once again.
- Leave this to simmer on the stove on a medium-low heat for around 10 minutes.
- PREPARING THE RICE
- While the sauce is cooking, put the pot on the stove at a medium heat and add 3 tablespoons of extra virgin olive oil.
- Add the chopped onion and stir it into the oil. Leave it to become golden brown for 2-3 minutes and add 1 litre of water.
- Once the water is boiling, add one spoonful of the ragu sauce and mix it through with a spoon, then add a stock cube.
- Stir the water so the stock cube melts and once it has dissolved, add the rice.
- The rice should cook for around 15 minutes (or until the water is absorbed).
- STUFFING THE ARANCINI BALLS
- While the rice is cooking, cut the mozzarella into small cubes.
- Crack two eggs into a bowl and beat them well
- Remove the rice from the stove and put it to the side.
- Take the tray out of the freezer and pour the rice over the top of it, spreading it out and helping it to cool faster.
- Leave this to the side as you cannot make the arancini until this is nice and cool.
- Prepare the breadcrumbs by putting them into a bowl and put some water into another bowl leaving them side by side.
- Dampen your fingers with water and using your hands (or a spoon), pick up a portion of the rice, flattening it slightly into your palm.
- Add a spoonful of ragu to the centre, a cube (or a few) of mozzarella and then more rice on top.
- Cup your hands around it making it into a ball and moving it around to make sure it is well rounded and that the ingredients in the centre are covered well.
- Once you have formed the balls, dip them one at a time into the egg, making sure you cover it all over and then drop it into the bowl of breadcrumbs, coating it well.
- Repeat the above for all of your arancini and then prepare your oil by pouring it into a pan and heating it up.
- FRYING THE ARANCINI
- You can put the arancini balls into the oil when it reaches a temperature of between 130-150 degrees celsius.
- Fry 1 or 2 arancini at a time (depending on the size of your pot) and they should sizzle as they cook. You should turn them slighty while they are frying to make sure the
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
