Arancini (stuffed rice balls)

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1090
Arancini stuffed rice balls Easy Food

Makes around 12


For the rice:
800ml chicken or vegetable stock
250g Arborio rice
½ tsp salt
Generous pinch of saffron
50g Parmesan (or vegetarian alternative), grated
150g fresh Mozzarella, chopped into small chunks


For the filling (ragù alla siciliana):
3 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 small celery stalk, finely chopped
500g beef mince
200g tomato purée
300ml tomato passata
100ml chicken stock
Salt and black pepper
120ml red wine
250g frozen peas


For coating and cooking:
1 egg
170g plain flour
Around 170ml water
500g dried breadcrumbs
Vegetable oil, to cook


  1. For the rice, bring the stock to the boil in a pan set over a high heat. Add the rice, salt and saffron. Bring back up to the boil, then reduce the heat and simmer over a medium heat until the stock has been absorbed.
  2. Stir in the Parmesan and season to taste, then set aside and allow to cool completely.
  3. Heat the oil in a large pan or casserole dish over a medium heat. Cook the onion, carrot and celery for 10-12 minutes, stirring frequently, until very tender.
  4. Add the beef and cook for 6-8 minutes until completely browned throughout and no pink parts remain, breaking up any lumps with a wooden spoon.
  5. Add the tomato purée, passata and stock.
  6. Bring to a boil, then reduce the heat and simmer gently for 20 minutes.
  7. Stir in the frozen peas. Return to a simmer and cook for 3-4 minutes longer. Allow to cool completely.
  8. To assemble the arancini, use wet hands to roll 2-3 tablespoonfuls of rice into a ball. Poke a hole in the middle and add a spoonful of ragù and a piece of Mozzarella. Cover with extra rice and firm together, sealing the filling inside. Repeat until all of the rice is used up.
  9. Place the rice balls in the fridge and chill for one hour.
  10. Beat together the egg and flour and add just enough water to make a thick batter. Season with salt and pepper. Pour the breadcrumbs into a shallow bowl.
  11. Dip each rice ball into the batter to coat, then into the breadcrumbs, pressing them on gently until well coated.
  12. In a deep pan or wok, heat 5-6cm of vegetable oil until a thermometer reads 170˚C, or until a breadcrumb sizzles when you drop it in.
  13. Cook the arancini in batches until golden brown, making sure the oil comes back up to temperature between batches, and drain on kitchen towel. Sprinkle with a little salt while still warm and serve hot or cold.

TOP TIP
This recipe will make extra ragù, perfect for stirring through pasta a different night.

 

Per Serving 593kcals, 17.5g fat (4.6g saturated), 67.8g carbs (7.7g sugars), 37.5g protein, 5.2g fibre, 0.564g sodium