Arancini di Riso with Ragù

A deep-golden breadcrumb crust that cracks sharply under the teeth. Inside, the rice is bound and creamy, hiding a heart of simmered meat and cheese that stretches when cut.

• Prep time: 45 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1690
• Protein: 50 g
• Carbs: 223 g
• Fat: 65 g

Ingredients

• 400 g White rice ( round grain type )
• 2 piece Onion ( finely chopped )
• 50 g Minimum butter sweet
• 100 ml Dry white wine
• 80 g Parmesan cheese ( grated )
• 200 g Pork and beef stuffing
• 100 g Tomato caviar
• 50 g Green peas
• 125 g Buffalo milk mozzarella ("di bufala") ( small cubes )
• 2 piece Egg ( beaten )
• 100 g Wheat flour
• 150 g Breadcrumbs
• 750 ml Peanut oil ( for frying )
• 1 pinch Gray sea salt
• 400 g Arborio Rice
• 1 L Chicken broth ( hot )

Instructions

1. Cooking the rice

   Sauté a finely chopped onion in butter. Add the arborio rice and pearl it until translucent. Deglaze with white wine, let it reduce completely, then gradually add the chicken broth. The rice should be al dente and have absorbed all the liquid. Stir in butter and parmesan, then spread on a tray to cool completely.

2. Preparing the filling

   Brown the pork and beef filling in a sauté pan. Add the tomato caviar and peas. Simmer until the sauce is thick and coats the spoon. The preparation must be dense so as not to soak the rice. Let cool.

3. Shaping the arancini

   Take a ball of rice in your hand, hollow out the center. Place a spoonful of filling and a cube of mozzarella. Close with a little more rice and press firmly to form a compact ball the size of an orange.

4. Breading

   Roll each ball successively in flour, beaten eggs, then breadcrumbs. The breading must be uniform and without holes to prevent the cheese from escaping during cooking.

5. Frying and finishing

   Deep fry the arancini in oil at 170°C. When the crust is a uniform golden brown and the heat has reached the center to melt the mozzarella, remove and drain on paper towels.

Chef's tips

• The rice must be completely cold before shaping, otherwise the arancini will collapse.
• Lightly dampen your hands to handle the rice without it sticking.
• Do not overcrowd the fryer, otherwise the oil temperature drops and the breading becomes greasy.

Storage

Can be kept for 2 days in the refrigerator. To restore the crunch, reheat them for 10 minutes in the oven at 180°C. Avoid the microwave.