Ingredients
For 20 pieces of arancini
For the risotto:
- 1 kg of riso carnaroli / risotto rice
- 140 gr of butter
- 2 packs of saffron
- 2 spring onion
- Salt, pepper, parmigiano to taste
- 0,5 liter of broth
For the ragú:
- 150 gr of minced pork meat
- 50 gr of minced beef
- 1/2 onion
- 1/2 carrot
- a small piece of celery
- 2 bay leaves
- 2-3 tablespoons of extra virgin olive oil
- 200 ml of thick tomato puree
- 100 gr of peas
For the coating:
- 4 eggs mixed with salt, pepper and parmigiano
- Breadcrumbs
- Sunflower Oil
Step 1/5
First start preparing the fillings that you want to use:
For my arancini I made a classical ragú sauce (For my ragú recipe click here)
Step 2/5
Make the risotto
- Toast rice with olive oil, butter & spring onion add white wine and as soon as the wine starts evaporating you begin adding the chicken stock and saffron a little at a time, continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente
- Taste with parmigiano and add salt towards the end, don´t over salt it because the condiments will be very tasty
- Now set the risotto aside to cool
Step 3/5
Now assemble the arancini
- Place some rice in your hand and flatten it into your cupped hand
- Add the filling in the center of the cupped rice and place a piece of mozzarella and scamorza in the middle
- Next, close the rice around the filling and shape into a ball
- Now roll the arancini in the beating egg (I mixed some salt pepper and parmigiano into the egg) and finally roll in the breadcrumbs
Step 4/5
Fry the arancini by heating some oil in a deep fryer or pot, the oil has to reach temperatures from 160-180 degrees celsius
Step 5/5
Remove the arancini as soon after browning, then cover them with paper towel to absorb the oil
Buon appetito!
