Ingredients
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150 grams Porkminced
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50 grams Beefminced
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100 grams peas
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200 ml thick tomato puree
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2-3 tablespoons extra virgin olive oil
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½ cup White Wine
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½ Onion
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½ carrot
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2-3 cloves
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2 Bay Leaves
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1 piece celery
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Salt
Directions
Arancini are a typical specialty of Sicilian cuisine. They are simply rice balls, either round or with a cone tip, filled with ragù and peas, breaded, and then fried! A crunchy crust outside with a soft and tasty filling inside.
How to Make Rice Arancini:
- First of all, cook the rice. When the rice is cooked, stir in a saucepan with butter, saffron, and a little salt, until you get a perfectly creamy and amalgamated mixture. Transfer to a plate to cool the rice evenly.
- For the ragù, chop the onion, celery, and carrot very finely and sauté in a little oil for a few minutes.
- Add the minced meat, cook for 1 minute, and add the wine.
- Then pour in the tomato sauce, bay leaves, and cloves and bring to a boil.
- Cover and cook over a low heat for at least 50 minutes until thick.
- Add the peas and cook for another 15 minutes without a cover, stirring occasionally being careful not to break up the peas.
- Then remove the bay leaves and cloves, add salt and let it cool completely.
- Take a handful of rice and make a hollow where you will put inside 2 teaspoons of ragu.
- Cover with more rice and shape it with your hands into a perfect round ball. Compact them very well and set aside.
- In a small bowl, add some flour and mix with some water to create a thick and sticky batter that is not too fluid.
- Dip the rice ball in the batter, making sure it is completely covered.
- Then transfer to another plate and cover it all with the breadcrumbs.
- For frying, you can use a deep fryer or a pan with high sides.
- Heat up plenty of peanut oil to a temperature of 175° C (350° F), dip the rice balls in, and cook for about 2 minutes until golden.
- Drain on kitchen paper and the arancini are ready.
