Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, arancini - mozzarella and ragù stuffed rice balls. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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. Great recipe for Arancini - mozzarella and ragù stuffed rice balls.
Arancini - mozzarella and ragù stuffed rice balls is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Arancini - mozzarella and ragù stuffed rice balls is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must 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 cook that.
The ingredients needed to make Arancini - mozzarella and ragù stuffed rice balls:
- Prepare 150 g risotto rice
- Make ready 100 g mince
- Prepare Chopped onion, carrots and celery
- Take Spoonful tomato passata
- Prepare 4 Ciliegine mozzarella
- Take 500 ml stock
- Get 1 egg
- Take Breadcrumbs
- Prepare Olive oil
- Get Oil to fry
- Take to taste Salt and pepper
- Get NOTE: cook step 1&2 together to save time :)
I've always wanted to make arancini but I was intimidated by a teenage attempt and failure. 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.
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 :)
They make a great addition to any meal or served as an afternoon snack. Poke a hole in the middle and add a spoonful of ragù and a piece of Mozzarella. 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.
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