Arancini – a delicious Italian traditional treat
Course: Appetizers and Snacks, Featured, ItalianCuisine: ItalianDifficulty: HardServings
6
servingsCalories per serving
380
kcalArancini is a delicious traditional Italian treat that is perfect for special dinner occasions. The dish can be a bit challenging to make, but the end result is definitely worth the effort. The main ingredient is rice, which is flavored with Parmesan, butter, and beef.
The rice is then rolled into balls and stuffed with peas, mozzarella, and a cheese mix. The balls are then breaded and fried until crispy and golden brown. Arancini is a popular street food in Italy, where it is often enjoyed as a snack or a light meal. But it can also be served as an appetizer or a side dish. This tasty dish is a great way to surprise your family and guests with a delicious and authentic Italian treat that is sure to impress.
The rice is then rolled into balls and stuffed with peas, mozzarella, and a cheese mix. The balls are then breaded and fried until crispy and golden brown. Arancini is a popular street food in Italy, where it is often enjoyed as a snack or a light meal. But it can also be served as an appetizer or a side dish. This tasty dish is a great way to surprise your family and guests with a delicious and authentic Italian treat that is sure to impress.
Ingredients
Arborio rice 250 g (9 oz)
Parmesan cheese 40 g (1.4 oz)
1 onion
Butter 80 g (3 oz)
Beef 250 g (9 oz)
Peas 100 g (3.5 oz)
Tomato paste 60 g (2 oz)
Mozzarella cheese 125 g (4.5 oz)
Cheese mix 50 g (2 oz)
Basil
1 Egg
Flour 59 g (2 oz)
Vegetable broth 400 ml (13.5 oz)
Olive oil 100 g (3.5 oz)
Deep-frying oil 1 liter (34 oz)
Breadcrumbs 180 g (6.35 oz)
Directions
- Saute the (green) onion in olive oil until golden brown (7-8 minutes)
- Add vegetable broth and half of the butter
- Add rice, salt and cook until “al dente” (about 15 minutes)
- Put the rice on a flat surface, add Parmesan cheese on top, wait until the rice has cooled completely
- Fry the onion and carrot on another half of the butter until golden brown
- Add the minced meat to the mixture and fry until it turns brown, add salt and pepper
- Add peas and tomato paste, fry for about 2 minutes
- Just a minute before finishing frying, add basil leaves. Put the finished filling in a separate container.
- Cut the mozzarella into small cubes
- Spread the cooled rice evenly on the palm of your hand, form a hole inside and put the minced meat in it, then put mozzarella and grated cheese on top, cover the hole with rice to get a perfect sphere. Repeat for other spheres
- When the rice balls are ready, put them in the refrigerator for 4 hours, preferably overnight. They should harden to avoid cracks when frying later on.
- Mix water with flour in a separate bowl. Set aside
- In another bowl, beat the egg
- Take a rice ball, dip it in a mixture of flour and water, then roll it in bread crumbs, dip the ball in an egg and roll again in bread crumbs. Do the same with the rest
- Deep fry them until golden brown. (about 5-7 minutes)
