Arancini
6 servings
180 minutes
Arancini, Sicilian rice balls with filling.
1
Prepare the necessary ingredients.
2
Heat a tablespoon of olive oil in a pan, add chopped onion, celery, and carrot.
- Olive oil: 3 tablespoons
- Onion: 0.5 head
- Carrot: 0.5 piece
- Celery: 0.5 piece
3
Simmer for 10 minutes, add both minced meats, and simmer, stirring, for another 10 minutes.
- Ground beef: 100 g
- Ground pork: 100 g
4
Pour in the tomato sauce and add the pasta, reduce the heat to low, and simmer for another 40-45 minutes. Let it cool.
- Passata (sieved tomatoes): 220 g
- Tomato paste: 2 teaspoons
5
In the remaining olive oil, sauté the chopped red onion for 10 minutes, add the rice, mix, add saffron and one and a half cups of water. Bring to a boil, cover, and remove from heat, let sit for 20 minutes.
- Olive oil: 3 tablespoons
- Red onion: 1 head
- Arborio rice: 250 g
- Saffron: pinch
6
Then stir in the parmesan, season with salt and pepper. Place the rice on a plate and let it cool.
- Grated Parmesan cheese: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Mix flour, eggs, and half a glass of water in a bowl, and pour breadcrumbs into a separate container.
- Wheat flour: 40 g
- Chicken egg: 2 pieces
- Breadcrumbs: 400 g
8
Mash a spoonful of rice in your palm into a flat cake, place some filling in the center and wrap it into a neat ball. Dip it in the egg mixture and coat it with breadcrumbs. Shape the remaining arancini the same way.
- Arborio rice: 250 g
- Ground beef: 100 g
- Ground pork: 100 g
- Chicken egg: 2 pieces
- Breadcrumbs: 400 g
9
Heat vegetable oil in a deep pan to 180 degrees. Fry the arancini in batches until golden brown.
- Olive oil: 3 tablespoons
10
Place on paper towels and let sit for five minutes before serving.
