Arancini
Crispy on the outside and creamy on the inside, these arancini are a delicious twist on a classic risotto!
Ingredients
- 300 g risotto rice
- 1.2 l water
- 1 small onion, 1 carrot and 1 stalk celery
- 2 tbsp olive oil
- 250 g minced beef
- 200 g passata
- 100 g peas
- 200 g mozzarella
- 100 g breadcrumbs
- 2 eggs
- 1 tsp salt and pepper
- neutral oil for frying
How to make it
- Finely chop the onion, carrot and celery. Heat the olive oil in a saucepan over medium heat and cook the vegetables for 5 minutes until softened and glossy.
- Add the minced beef and fry hard, breaking it up, until it loses its raw colour and gets browned edges. Stir in the passata, 1 tsp salt and pepper, then simmer for 20 minutes until the ragù is thick and spoonable. Stir in the peas and let them heat through.
- Bring the water to a boil in a separate pot. Add the risottoris and cook, stirring often, until the grains are tender and the mixture is thick and compact, with no loose liquid left. Spread the rice on a tray and let it cool completely.
- Cut the mozzarella into small cubes. Once the rice is cold, take a handful and flatten it in your palm, place some ragù and a few mozzarella cubes in the centre, then shape it into a firm ball with the filling hidden inside.
- Beat the eggs in a shallow bowl and spread the breadcrumbs in another. Roll each arancino in egg, then coat it evenly in breadcrumbs, pressing so the crust sticks well.
- Heat 3 to 4 cm of neutral oil for frying in a deep pan to 175 C. Fry the arancini in batches for 4 to 5 minutes, turning until deeply golden and crisp all over.
- Lift them out and drain briefly on paper. Serve 1 arancino per plate while hot, with the crisp breadcrumb crust outside and the molten ragù, peas and mozzarella kept inside.
