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Sicilian Arancini with Bolognese Ragù
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Sicilian Arancini with Bolognese Ragù

2 h 30 minServes 8Nutri-Score C€€
from @notorious_foodie92 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • Arborio riceGrains400 g
  • Saffron (dissolved in a little warm stock)Spices500 mg
  • Vegetable stock (hot)Pantry1 litre
  • ButterDairy50 g
  • Parmesan (finely grated)Dairy80 g
  • Egg (beaten, for the rice)Dairy1 piece
  • Olive oilPantry30 ml
  • Onion (finely chopped)Produce1 piece
  • Carrot (finely chopped)Produce1 piece
  • Celery stalk (finely chopped)Produce1 piece
  • Ground beefMeat400 g
  • Tomato passataPantry400 ml
  • Red wineBeverages100 ml
  • SaltSpices5 g
  • Black pepper (ground)Spices2 g
  • Mozzarella (diced and drained)Dairy200 g
  • FlourPantry150 g
  • Egg (beaten, for the breading)Dairy3 pieces
  • BreadcrumbsBakery250 g
  • Sunflower oil (for deep frying)Pantry1.5 litres

per serving

Nutrition

479kcal

Carbs
50 g
Proteins
16 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Mixing bowl ×3
  • Deep fryer
  • Slotted spoon
  • Cooling rack

step by step

Method

  1. Make the saffron risotto

    • Soften the butter in a saucepan, add the rice and toast it for a couple of minutes.
    • Add the hot stock a ladle at a time, stirring, and stir in the saffron.
    • When the rice is al dente and creamy, stir in the parmesan and the beaten egg, then spread on a tray and let cool completely.
    Step 1

  2. Cook the Bolognese ragù

    • Sweat the onion, carrot and celery in the olive oil until soft.
    • Add the ground beef and brown it well, then pour in the red wine and let it evaporate.
    • Add the tomato passata, season with salt and pepper and simmer until thick.
    Step 2

  3. Shape the arancini

    • Wet your hands and flatten a portion of cooled rice in your palm.
    • Place a spoonful of ragù and a few cubes of mozzarella in the centre.
    • Close the rice around the filling and shape into a firm ball or cone.
    Step 3

  4. Bread the arancini

    • Roll each arancino in flour, then in beaten egg, then in breadcrumbs.
    • Press the coating on well so it seals the rice completely.
    Step 4

  5. Deep fry

    • Heat the sunflower oil to 170 °C.
    • Fry the arancini in batches until deep golden and crisp.
    • Drain on a cooling rack and serve hot.
    Step 5
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