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

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

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

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

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

ARANCINI (RICE BALLS)

Company

Shopping cart