Arancini Recipe | How to Make Arancini di Riso - Recipes from Italy

Step 1

In a large saucepan add water and salt. Strictly stick to the doses given. Bring to a boil. Then add the rice. The rice must completely absorb the water. It’ll take about 15 minutes. Now dissolve the saffron in very little hot water and add it to the cooked rice.

Step 2

Mix thoroughly with a wooden spoon, then add the butter cut into small pieces and parmigiano. Now you have made a creamy and starchy saffron risotto. Place it on a large plate or tray.

Step 3

Level it carefully with a wooden spoon and then cover with cling film (it’ll prevent the rice surface from drying out and crusting). Now the rice has to cool down so let it do it out the fridge for at least 2 hours.

Step 4

In a non-stick frying pan, sauté the diced carrot, celery and onion in 2 tablespoons of extra virgin olive oil for 2 minutes.Then add the ground meat. Cook over high heat, stirring occasionally, for 2 to 3 minutes.

Step 5

Then add the red wine and let it evaporate over high heat. Finally add the tomato passata.

Step 6

Leave to simmer, covered with a lid, for about 30 minutes. If you are using fresh or frozen peas, add them after about 10 minutes. For canned peas instead, wash them thoroughly and add them after 20 minutes. If the meat sauce is getting too dry, add 2 tablespoons of water. Season with salt and pepper. The meat sauce is ready. Set aside.

Step 7

Place one hand to form a basin, as if you would like to collect water. Put the rice in a palm, flatten it with your other hand, creating a hole. Now place the meat sauce.

Step 8

Add 2/3 pieces of caciocavallo cheese or mozzarella, as you prefer. Now close the arancini with more rice. Keep adding rice till you form a ball.

Step 9

Make a batter with water, flour and a pinch of salt. Then dip the arancini, one by one, in the batter, taking care to cover them entirely. Then roll them in the breadcrumbs, pressing lightly with your fingers to make it stick well to the arancini.

Step 10

Fry for about 2 minutes or till the arancini take on a golden color. Drain on paper towels and enjoy!