- 2 onions
- 2 carrots
- 1 celery stick
- olive oil
- a handful of green peas
- 500 g of minced meat (beef or pork)
- 500 ml of tomato sauce
- 1-1,2 l water
- 500 g of rice (Vialone nano, Carnaroli or Arborio)
- 100 g of grated caciocavallo cheese
- some dried saffron threads
- 4 tbsp of flours
- 500 g dried breadcrumbs
- frying oil
1 Peel and chop the onions and cut the carrots and celery into small cubes.
2. In a large pan, heat some olive oil and simmer the onions, carrots and celery.
3. Add the meat, the tomato sauce, and the green peas. Cook until you can scoop it without dripping sauce around.
4. Cook the water and the rice in a pot on medium heat until the water is absorbed. This takes approximately 15 – 20 minutes.
5. When almost ready, add the grated caciocavallo cheese and the saffron threads until the rice becomes a burning yellow.
6. Let the ragout and the rice cool down completely.
7. To form the arancine, scoop a portion of cooled rice into your hand. Add 1 tbsp of the ragout in the center and wrap additional rice around it. Shape into a ball with both hands, carefully sealing the ragout inside. Continue with the remaining rice and filling.
8. In a separate bowl, place 4 tbsp of all-purpose flour and gradually add a little water until it is not too liquid and not too thick. Dip in the rice balls and cover with breadcrumbs.
9. Pour frying oil into a deep pot and place over high heat.
1.0 When the oil is ready (sprinkle some breadcrumbs into the oil and notice the sizzle and floating), add the arancine in batches. Deep-fry for 5 minutes or until golden and crispy. Transfer to kitchen paper and drain.
Recipe : GIOVANNI FARINELLA