Arancini
Cuisines
Cooking Instructions
Cooking: 45 minutes
Notes:
Fior di latte or buffalo mozzarella can be used for the filling along with dry grated mozzarella.
The rice balls can be coated in a flour and water batter (pastella) or beaten eggs prior to breadcrumbs; using eggs creates a crispier coating and deeper colour.
Sunflower oil or peanut oil can be used for frying at 180°C.
Chilling the assembled arancini in the fridge for at least 1 to 2 hours or overnight is crucial to set the starch and prevent them from falling apart when fried.
Alternative filling options include spinach and ricotta, mushrooms, or ham and mozzarella.
Prepare Rice Base
In a large pot, heat 5 tbsp extra virgin olive oil over medium heat and sauté ¼ onion for 7 to 10 minutes until golden brown. Add 1l vegetable stock, 120g butter, and 1 tbsp tomato paste, bringing the liquid to a boil.
Cook Rice
Add 500g Arborio rice to the boiling stock, stir, cover with a lid, and cook until the liquid is fully absorbed and the rice is al dente. Remove from heat, stir in an additional knob of butter, then spread the rice onto a tray. Sprinkle Pecorino cheese over the warm rice and allow it to cool completely.
Prepare Soffritto and Meat
In a pan, heat 3 tbsp extra virgin olive oil over medium heat. Add ½ onion, 1 carrot, and 1 celery stick, cooking for 10 minutes until softened. Add 500g beef mince, breaking it into small pieces as it browns.
Cook Ragù Filling
Add 100g peas, 120g tomato paste, hand-torn fresh basil leaves, and a splash of water to the meat. Season with sea salt and black pepper. Simmer on low heat for 20 to 30 minutes, adding small amounts of water if needed to keep it moist. Stir in 10g butter near the end, then cool the filling completely in the fridge.
Assemble Arancini
Cut fresh mozzarella into tiny cubes. Wet your hands with water, place a portion of cold rice in your palm, and flatten it. Add a spoonful of cold ragù and mozzarella cubes in the centre, then cover with more rice. Shape firmly into a tight ball, pressing out excess moisture.
Chill Arancini
Place the assembled rice balls on a tray and chill in the fridge for 1 to 2 hours or overnight so the starch sets firmly.
Coat and Bread
Prepare two shallow bowls: one with either a thin flour-and-water batter or beaten eggs, and another with fresh breadcrumbs. Roll each rice ball first in the liquid coating, then coat thoroughly in breadcrumbs.
Fry Arancini
Heat sunflower oil in a deep pot to 180°C. Fry the arancini in batches for 5 to 7 minutes, turning occasionally, until golden brown and crispy. Transfer to paper towels to drain.
Serve
Spread a spoonful of warm tomato sauce on a plate, set the arancino on top, and garnish with Pecorino cheese and a fresh basil leaf.
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Ingredients
| Arborio Rice | 500g |
| Onion | ¼ |
| Pecorino Or Parmigiano Reggiano | 100g |
| Butter | 120g |
| Vegetable Stock | 1l |
| Extra Virgin Olive Oil | 5 tbsp |
| Tomato Paste | 1 tbsp |
| Beef Mince | 500g |
| Peas | 100g |
| Tomato Paste | 120g |
| Carrot | 1 |
| Celery Stick | 1 |
| Onion | ½ |
| Fresh Basil | 1 sprig |
| Fresh Mozzarella | 150g |
| Dry Mozzarella | 100g |
| Extra Virgin Olive Oil | 3 tbsp |
| Butter | 10g |
| Sea Salt | To Taste |
| Black Pepper | To Taste |
| Fresh Breadcrumbs | 200g |
| Plain Flour | 100g |
| Water | As Needed |
| Eggs | 2 |
| Sunflower Oil | For Frying |
