ARANCINI (RICE BALLS)

Yields12 Servings
 500 g Arborio rice
 1lt stock of your choice
 100 g butter
 100 g parmesan grated
 ½ g saffron, soaked in 1 tbsp boiling water
 3 eggs lightly beaten
 1 tbsp olive oil
 1 small onion finely chopped
 1 clove garlic finely chopped
 1 carrot finely chopped
 1 stick celery chopped
 250 g veal mince
 125 ml red wine
 100 ml tomato passata
 30 g plain flour
 Salt and pepper to taste
 200 g mozzarella diced
To finish
 300 g plain flour
 3 eggs lightly beaten
 300 g breadcrumbs
 Vegetable for frying
1

Bring the stock to boil in a large saucepan; add the rice and let it simmer until all the water has been absorbed; whilst still warm, add the butter, parmesan, saffron and water and eggs and stir well; allow to cool

2

Heat the oil in a medium saucepan; fry the onion, garlic, carrot and celery for about 5 minutes until soft; add the veal and cook for another 5 minutes; pour in the wine and the tomato passata and stir well; gradually stir in the flour, making sure that there are no lumps; simmer for about 30 minutes until thickened; allow to cool

3

When the rice mixture is cool to handle, divide into twelve balls; with your finger, make a hole in the centre of each ball and stuff the centre with a spoonful of sauce and a piece of mozzarella; roll each one in the flour, then dip in the beaten and lastly roll in the breadcrumbs until well coated

4

Heat the vegetable oil and fry the rice balls until golden; serve hot or cold

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