Arancini

🛒 Ingredients

• Arborio Rice 300 g · 1080 kcal
• Butter 30 g · 220 kcal
• Parmesan Cheese 50 g · 200 kcal
• Ground Beef (lean) 250 g · 575 kcal
• Onion 100 g · 40 kcal
• Carrot 50 g · 20 kcal
• Celery 50 g · 8 kcal
• Tomato paste 30 g · 24 kcal
• Canned crushed tomatoes 200 g · 40 kcal
• Frozen peas 100 g · 80 kcal
• Mozzarella cheese 200 g · 560 kcal
• All-purpose flour 50 g · 180 kcal
• Eggs 100 g · 140 kcal
• Breadcrumbs 150 g · 570 kcal
• Vegetable oil (absorbed for frying) 60 g · 540 kcal

👨‍🍳 Instructions

1. To prepare the ragù, sauté finely diced onion, carrot, and celery in olive oil until softened. Add ground beef and brown it thoroughly, breaking up any clumps.
2. Stir in tomato paste and crushed tomatoes, then add a splash of red wine and simmer for at least 60 minutes until the sauce thickens. Finally, stir in the frozen peas and season to taste.
3. For the rice, prepare a simple risotto: cook Arborio rice with butter, gradually adding hot broth and stirring until creamy. Stir in grated Parmesan cheese and saffron (if using), then spread the rice onto a baking sheet to cool completely in the refrigerator.
4. Once the rice is cold, take a portion in your hand, flatten it, and place a spoonful of ragù and a small piece of mozzarella in the center. Carefully shape the rice around the filling to form a compact ball.
5. Bread each arancino by first rolling it in all-purpose flour, then dipping it in beaten eggs, and finally coating it thoroughly with breadcrumbs.
6. Heat frying oil in a deep pot to 170-180°C (340-350°F). Fry the arancini in batches until golden brown and crispy, turning occasionally to ensure even cooking.
7. Once cooked, remove the arancini with a slotted spoon, drain them on paper towels to remove excess oil, and serve hot, optionally garnished with fresh parsley.