Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, arancini - mozzarella and ragù stuffed rice balls. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! The filling in this recipe is one of the most classic—a meat ragù, green peas, and melty mozzarella, but there are endless other types of fillings including pistachios, mushrooms, prosciutto and mozzarella, ham, spinach, and more. The rice is scented with saffron and the rice balls are rolled in breadcrumbs before frying them into croquettes.
Arancini - mozzarella and ragù stuffed rice balls is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Arancini - mozzarella and ragù stuffed rice balls is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook arancini - mozzarella and ragù stuffed rice balls using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Arancini - mozzarella and ragù stuffed rice balls:
- Get 150 g risotto rice
- Prepare 100 g mince
- Make ready Chopped onion, carrots and celery
- Make ready Spoonful tomato passata
- Take 4 Ciliegine mozzarella
- Make ready 500 ml stock
- Make ready 1 egg
- Prepare Breadcrumbs
- Make ready Olive oil
- Prepare Oil to fry
- Prepare to taste Salt and pepper
- Take NOTE: cook step 1&2 together to save time :)
Cover with extra rice and firm together, sealing the filling inside. Repeat until all of the rice is used up. Place the rice balls in the fridge and chill for one hour. Arancini are Italian stuffed rice balls coated with spiced breadcrumbs and then fried.
Instructions to make Arancini - mozzarella and ragù stuffed rice balls:
- Make the ragù. Fry onions, carrots and celery in a little olive oil. Add mince and brown. Add passata and salt and pepper. Simmer for about 30 mins. Sauce must be quite dry. Leave to cool
- Fry rice in a little oil for 1 min. Add stock and cook like you would risotto. When stock absorbed and rice al dente, leave to cool
- Buy or make your own breadcrumbs. Beat an egg in a bowl. Get rice, ragù and mozzarella ready.
- Put some rice in the palm of your hand. Add some ragù, the mozzarella, a little more ragù
- Add a little more rice to close and make your ball
- Roll in the egg and then the breadcrumbs
- Finish all 4 in the same way. Leave in fridge for about an hour
- Heat oil in a large pan or wok. Fry until golden brown all over
- Drain on kitchen paper, serve hot :)
Place the rice balls in the fridge and chill for one hour. Arancini are Italian stuffed rice balls coated with spiced breadcrumbs and then fried. Traditionally, they are stuffed with white wine risotto or ragù, mozzarella and marinara sauce. In its perfection, arancini has a nice crispy outside and scrumptious gooey center. They make a great addition to any meal or served as an afternoon snack.
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