Arancini di Riso

Name: Arancini di Riso
Cook time: 140 min
Total time: 140 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 400g Arborio Rice; 1 l Chicken Broth, kept hot; Some Saffron Threads; 50g Unsalted Butter; 60g Parmesan (Parmigiano Reggiano), finely grated; 2 Large Eggs, beaten, folded into cooled rice; 2 tbsp Extra Virgin Olive Oil; 1 Onions, small, finely diced; 1 Carrots, small, finely diced; 1 stalks of Celery, small, finely diced; 200g Ground Beef; 50g Pancetta, finely diced, optional; 60ml Dry White Wine; 1 tbsp Tomato Paste; 200g Tomato Passata; 100g Peas; 150g Fior di Latte Mozzarella, well-drained and cut into small cubes; 150g All-purpose Flour; 2 Large Eggs, beaten; 200g Fine Breadcrumbs

Arancini di Riso are golden, crisp rice fritters with a molten mozzarella center and a savory meat ragù, perfect as an indulgent snack or appetizer. Creamy saffron risotto is formed around a spoonful of rich beef and pancetta ragù, coated in breadcrumbs and deep-fried until irresistibly crunchy and piping hot inside.

Arancini di Riso are golden, crisp rice fritters with a molten mozzarella center and a savory meat ragù, perfect as an indulgent s... Show more

Traditional Italian Recipe

Health Grade

C- · Balanced

Rating

4.4

Time

2 hrs

Price

1,52 €

Calories

1027 kcal

meal prep

high protein

low sugar

kid friendly

Method

Prep the fillings

Peel and finely dice the onion and carrot. Rinse and trim the celery stalk, then finely dice it to the same size. If using it, finely dice the pancetta. Drain the fior di latte mozzarella very well, cut it into small cubes, and pat it dry so it does not make the filling watery.

Cook the rice

In a wide heavy saucepan, bring the chicken broth just to a gentle simmer with the saffron threads. Stir in the Arborio rice and cook for 15 to 18 minutes, stirring often, until the grains are tender and the liquid is fully absorbed. Take the pan off the heat and stir in the unsalted butter and Parmesan until melted and evenly mixed. Spread the rice on a tray or large plate in an even layer so it cools faster.

Cool and enrich

Let the rice cool for 15 minutes until it feels just warm, not hot. Beat 2 eggs in a small bowl, then fold them into the rice until no streaks remain. Chill the rice for 30 minutes until firm and sticky enough to hold its shape easily in your hand.

Cook the soffritto

Heat the extra virgin olive oil in a large skillet or saute pan over medium heat. Add the diced onion, carrot, and celery and cook for 5 minutes, stirring often, until softened and fragrant. Add the ground beef and the pancetta, breaking up the meat with a spoon, and cook for 6 to 8 minutes until the beef has lost all pink color and starts to brown lightly.

Finish the ragu

Pour in the dry white wine and scrape up anything stuck to the pan for 1 minute. Stir in the tomato paste and tomato passata, lower to a gentle simmer, and cook for 15 minutes until thickened. Add the peas and simmer for 5 minutes more. Spread the ragu in a shallow bowl or on a plate and let it cool for 20 minutes; it should be rich and thick, not runny, so it stays neatly inside the rice.

Set up breading

Put the all-purpose flour in one shallow bowl. Beat the remaining 2 eggs in a second bowl. Place the fine breadcrumbs in a third bowl, and line the bowls up near your work surface so breading goes smoothly.

Shape the arancini

Wet your hands lightly so the rice does not stick. Take a heaped handful of rice and flatten it into a thick disk in your palm. Spoon a little cooled ragu into the center, tuck in a cube of mozzarella, then cover with a little more rice and press firmly to seal, shaping it into a ball or pointed oval. Repeat with the remaining rice, ragu, and mozzarella.

Bread the arancini

Roll each shaped arancino in flour, shaking off the excess, then dip it in egg, and finally coat it thoroughly in breadcrumbs. Press gently with your hands so the crumbs adhere evenly on all sides.

Chill the coating

Set the breaded arancini on a tray and chill them for 15 minutes so the coating firms up and the rice balls hold together better in the oil.

Heat the oil

Fill a deep heavy pot with enough neutral oil for frying to come about 2 inches up the sides. Heat it over medium heat until it reaches 350° F.

Fry until golden

Fry the arancini in batches, without crowding the pot, for 3 to 4 minutes per batch, turning as needed, until deep golden brown all over. Let the oil come back to 350° F between batches so the crust stays crisp instead of turning greasy.

Drain and serve

Lift the arancini out with a slotted spoon and drain them on a rack or paper towels for 1 to 2 minutes. Serve them hot while the crust is crisp and the mozzarella is still melty in the center.