"Arancini Di Carne"
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Arancini Di Carne | Rice Balls With Meat

Author: Adapted from Giorgio Locateli's Made In Sicily, pages 37 - 39

Ingredients

for the risotto:

  • 800 mls chicken stock
  • 250 g arboria rice
  • 2 g salt
  • 8 saffron threads
  • 30 g pecorino cheese grated

for the ragù

  • 15 mls olive oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 350 g minced beef
  • salt and freshly ground black pepper to season
  • 120 mls red wine
  • 1 x 400g tin whole peeled tomatoes chopped
  • 50 g cooked peas
  • 100 g Danish feta

for the arancini

  • Vegetable oil for deep frying
  • 150 g fine bread crumbs in a large bowl
  • 2 egg whites

Instructions

for the risotto:

  • Bring the stock to the boil in a sauce pan
  • Add the rice, salt and saffron
  • Bring back to the boil and cook for 15 minutes
  • Remove from the heat and after 1 minute, beat in the pecorino
  • Set aside to cool completely

for the ragù

  • Heat the olive oil in a large frying pan
  • Sauté the onions, carrots and celery until soft without colouring
  • Brown the meat and season generously
  • Allow to cook for a few minutes and then add the wine
  • Allow the alcohol to evaporate and then add the tomatoes
  • Leave to simmer for an hour
  • Leave to cool before adding the peas and the cheese

for the arancini

  • Once everything is at room temperature place your oil into a deep sauce pan and allow to heat to 170° Celsius
  • Wet your hands and using a serving spoon, scoop some rice into your palm
  • Shape into a large ball and then press your thumb into the centre to make a hole
  • Fill the hole with a spoonful of ragù and seal up and shape back into a ball
  • Wet your hands and repeat until you have used up all the rice - I made 8
  • Now beat the egg whites and dip one of the balls into the egg whites
  • Place the rice ball into the bread crumbs and coat completely
  • Lightly compact the bread crumbs with your hand and fry for 4 minutes until golden brown
  • Set aside on some kitchen paper to drain
  • Repeat until all your rice balls are fried off - you will have to beat the eggs whites between each dipping
  • Serve hot or cold - to reheat, place in an oven that has been preheated to 160° Celsius for 10 minutes