Arancini - mozzarella and ragù stuffed rice balls
Arancini - mozzarella and ragù stuffed rice balls

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, arancini - mozzarella and ragù stuffed rice balls. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Arancini - mozzarella and ragù stuffed rice balls is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Arancini - mozzarella and ragù stuffed rice balls is something which I’ve loved my whole life.

Add wine and cook, stirring often, until pan is almost. In a shallow bowl, blend the bread crumbs with the sea salt. Drain the mozzarella balls of their water.

To begin with this particular recipe, we have to 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:
  1. Take 150 g risotto rice
  2. Take 100 g mince
  3. Prepare Chopped onion, carrots and celery
  4. Prepare Spoonful tomato passata
  5. Get 4 Ciliegine mozzarella
  6. Make ready 500 ml stock
  7. Take 1 egg
  8. Take Breadcrumbs
  9. Make ready Olive oil
  10. Get Oil to fry
  11. Prepare to taste Salt and pepper
  12. Make ready NOTE: cook step 1&2 together to save time :)

If you're vegetarian, make my veg ragù (see my vegetarian lasagne) I make them if I have left. 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.

Steps to make Arancini - mozzarella and ragù stuffed rice balls:
  1. 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
  2. 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
  3. Buy or make your own breadcrumbs. Beat an egg in a bowl. Get rice, ragù and mozzarella ready.
  4. Put some rice in the palm of your hand. Add some ragù, the mozzarella, a little more ragù
  5. Add a little more rice to close and make your ball
  6. Roll in the egg and then the breadcrumbs
  7. Finish all 4 in the same way. Leave in fridge for about an hour
  8. Heat oil in a large pan or wok. Fry until golden brown all over
  9. Drain on kitchen paper, serve hot :)

A tasty Sicilian snack composed of day old risotto, stuffed with magic, rolled in a ball, coated with bread crumbs, and deep fried to perfection. There are so many variations when it comes to the filling. Most commonly, arancini are filled with a meat ragu, cheese, ham or even peas. Leave out the peas for me though. Once it's cool, put the rice in a large bowl and beat in the eggs and grated cheese.

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