Arancini
Saffron rice balls stuffed with ragù and mozzarella, crumbed and fried until crisp.
Prep
35 min
Cook
45 min
Total
80 min
Serves
6
Per serving
917 kcal
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Instructions
Step 1: Cook the arborio rice in the chicken stock with the saffron until dry and sticky, then cool it completely.
Step 2: Fry the onion in the olive oil, add the beef mince and brown it, then the passata, green peas and salt and simmer to a thick ragù.
Step 3: Stir the grated parmesan through the cooled rice.
Step 4: Shape balls of rice around a spoon of ragù and a cube of mozzarella.
Step 5: Roll each in the plain flour, then the beaten eggs, then the panko breadcrumbs.
Step 6: Fry in the vegetable oil until deep gold and hot through the middle.
Ingredients
Quantities update automatically for 6 servings.
- 400 gArborio rice
- 1 ¼ litreChicken stock
- 1 pinchSaffron
- 250 gBeef mince
- 200 gPassata
- 1 wholeOnion — chopped
- 80 gGreen peas
- 150 gMozzarella — cubed
- 60 gParmesan — grated
- 2 wholeEgg — beaten
- 200 gPanko breadcrumbs
- 80 gPlain flour
- 2 tbspOlive oil
- 120 mlVegetable oil — absorbed during frying
- 1 ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 917 kcal
- Protein
- 32 g
- Carbohydrates
- 94.2 g
- Fat
- 44.7 g
- Saturated fat
- 12.3 g
- Fibre
- 3.9 g
- Sugar
- 5.6 g
- Sodium
- 1644 mg
These figures are estimates for general information only and are not medical or dietary advice.