Arancini di Riso!

By GialloZafferano · 150 min

Ingredients

Instructions

1. Boil the rice in 1.2 liters of boiling water with the coarse salt, stirring occasionally, for about 15 minutes. A few minutes before the end, add the saffron and mix well.
2. Once all the liquid is absorbed, turn off the heat, add the butter in pieces and the grated cheese, and mix well.
3. Spread the rice on a large, low tray, cover with plastic wrap or parchment, and let it cool completely for a couple of hours at room temperature.
4. For the filling, finely slice and chop the onion and sauté it in the oil. Add the ground meat, salt and pepper, brown over high heat, then deglaze with the wine.
5. Stir in the tomato purée, adjust salt and pepper, and cook over low heat with the lid on for at least 20 minutes. Halfway through, add the peas. Add a little hot water only if needed; the ragù should be thick, not liquid.
6. Dice the mozzarella, cooked ham and fresh caciocavallo for the filling.
7. Once the rice is completely cool, moisten your hands with water. Take about 4 oz of rice, press it into a hollow in your palm, and fill it with mozzarella cubes and ham.
8. Cover the filling with rice and shape into a round. Fill about half the arancini this way, and fill the other half with a teaspoon of ragù.
9. For the ragù arancini, add a few cubes of caciocavallo, then shape the rice into a point.
10. Make the batter: gradually pour the sifted flour, a pinch of salt and the water into a bowl, and whisk thoroughly to avoid lumps.
11. Dip each arancino in the batter, one at a time, coating it entirely, then roll in breadcrumbs.
12. Heat the oil in a pot to 320°F–338°F and fry 1–2 arancini at a time so the oil temperature does not drop. Fry until golden brown, then drain on a tray lined with absorbent paper. Serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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OnionCheeseTomatoRiceMozzarella cheeseBreadcrumbPeaGround pork