Arancini recipe

Back to search results
Created by
  Print    Enlarge text

Rate this recipe

  • Cuisine: Italian

Ingredients

Olive oil
60g butter
1 small onion, diced
2 cups arborio rice
1l chicken stock, warmed
Pinch saffron
Sea sat
Freshly ground black pepper
80g freshly grated Parmigiano-Reggiano
Flour
3 eggs, lightly beaten
3 cups dried breadcrumbs

For the veal ragù
50mL olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 carrot, diced
1 stick celery, diced
200g minced veal
Sea salt freshly ground black pepper
4 tbsp tomato paste
100mL red wine
400mL chicken stock
View conversion table

Preparation

To make the veal ragù, heat the olive oil and fry the onion and garlic over medium heat until translucent. Add the carrot and celery and fry until soft. Sitr in the veal and brown well.  Taste for salt and pepper, then add the tomato paste and stir for a few minutes. Pour in the wine.  Simmer for 2-3 minutes, then add the stock. Reduce the heat slightly and cook gently for 45 minutes, stirring occasionally. The ragù should be quite thick. Remove from the heat and allow to cool.

Heat a dash of olive oil and half the butter in a heavy-based pot and fry the onion over medium heat until translucent. Add the rice and sauté for 1-2 minutes, then pour in the chicken stock. Add the saffron and season to taste with salt and pepper. Reduce the heat and simmer, covered, for about 20 minutes until the rice is cooked, stirring from time to time.  Stir in the Parmigiano-Reggiano and the remaining butter until well combined. Pour into a shallow dish and set aside to cool.

Take a large spoonful of the rice mixture and roll it in the palm of your hand to form a ball.  Push a hole in one side and fill with a spoonful of the ragù. Roll again to seal the hole, ensuring the ragù is completely enclosed. Repeat with the remaining rice mixture and ragù.  Heat 50mL olive oil in a large pot or deep-fryer until very hot. Roll each rice ball in flour, then egg, then breadcrumbs and fry in batches for about 4 minutes until golden. Drain on kitchen paper. Serve immediately.

If you enjoyed this Arancini recipe then browse more Italian recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

  Restaurant Book Online Suburb
1. The Beresford Hotel   Surry Hills
2. Cellar 47   Shepparton
3. Valentino's   Northbridge
4. Smithfield Tavern   Smithfield
5. Benny's Bar & Cafe   Fremantle
6. Universal Bar   Northbridge
7. Arch Rival   Palmerston
8. Railway Hotel   Fitzroy North
9. Vibe Cafe Restaurant   St Kilda
10. Morning Star Estate   Mt Eliza

View all Italian restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Putting together a cheese plate

When compiling a cheese plate try to think of a combination of flavours as well as textures (sharp, pungent, crumbly, soft). This creates contrast as well as providing variety for your guests. Consider sweet additions such as cut apples, muscatels or honey.

Glossary

More

Soursop

Also known as guanabana, a large dark-green tropical fruit with fleshy spikes and tangy, pleasantly flavoured white flesh. Can be used to make drinks and smoothies or pulped into desserts but the skin is not edible.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT