A delicious typical Italian dish, perfect for a party or an aperitif! Here’s how to prepare them.
Ingredients:
For the rice:
1200 ml of water
1 pinch of salt
400 g of Roma rice
1 sachet of saffron
25 g of soft butter
80 g of grated Parmesan cheese
1 egg
For the ragù:
40 g of onion (in quarters)
30 g of extra virgin olive oil
100 g of minced beef
200 g of tomato pulp
30 g of fresh mushrooms (sliced)
1 tablespoon of tomato paste
1 pinch of salt
1 pinch of black pepper
70 g of frozen peas
To finish the preparation:
2 beaten eggs
2 mozzarella (about 300 g), well drained and cut into pieces
100-150 g of breadcrumbs
Oil for frying
Method:
- Cook the rice:
Put the water and the salt in a pot and bring to a boil.
Add the rice and cook for 13 minutes. Drain and transfer to a baking dish. - Season the rice:
Add saffron, butter, Parmesan and egg to the rice. Mix well and spread out in the baking dish. Let cool to room temperature. - Fry:
Chop the onion in the blender and fry with oil for 3 minutes.
Add the meat and cook for 3 minutes. - Add the ingredients:
Combine the tomato, mushrooms, tomato paste, salt and pepper. Cook for 20 minutes.
Add the peas and cook for another 10 minutes. Let cool.
Form the arancini: 5. Assemble:
Wet your hands with the beaten eggs. Take about 2 tablespoons of rice, spread it out and fill it with ragù and mozzarella. Close to form a ball. - Breading:
Dredge the arancini in the beaten egg and then in the breadcrumbs. - Frying:
Heat plenty of oil in a tall pan and fry a few arancini at a time. Drain and place on absorbent paper. - Serving:
Serve hot and crispy!
Enjoy your meal! These arancini are a true masterpiece of Italian cuisine!
