Arancini

Recipe for 18 arancini weighing approximately 70g each.

Ingredients

500 g
rice
200 g
peas
15 g
salt
4 g
pepper
300 g
minced pork
300 g
Parmesan cheese
200 g
mozzarella cheese
50 g
celery
30 g
carrots
30 g
onion
250 g
peeled tomatoes
1/2 glass
red wine
For the batter:
150 g
as desired
230 g
water
20 g
extra virgin olive oil
3 g
salt

Preparation

Saute the celery, carrot and onion. Add the ground beef and cook for a few minutes until it browns. Add the red wine and allow to reduce, then add the peas and tomatoes. Cook over a low heat for around an hour and a half. Season with salt and pepper.

 

Cook the rice in salted boiling water for around 15 minutes. When cooked, leave to cool. Mix together the rice and the meat sauce, parmesan and mozzarella, and season with salt and pepper.

 

Shape the mixture into balls to make the arancini (the size of a small orange, as the name suggests) and dip them in the batter made with Rice Flour then roll in the Breadcrumbs. Dip once more in the rice flour and in the breadcrumbs.

 

Leave the arancini to rest in the fridge for around 2 hours.

 

Chef's tip: Excellent served with a slightly spicy tomato sauce.