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Arancini
Ingredients:
Filling:
2 cans (800g) crushed Tomatoes
250g Shin or Gravy Beef
Salt & Pepper to taste
1 clove of Garlic
½ cup of Baby Peas
½ cup of Cubed Mozzarella
To make sauce, add the gravy beef to a large pot with the two cans of tomatoes, add salt, pepper and garlic. Cook over the stove top until tender and meat falls apart, about two hours.
Risotto:
500g Arborio Rice
3 litres of prepared Beef Stock or 3 litres of boiled water with 6 large massel stock cubes
Salt to taste
½ cup of White Wine
4 tbsp Butter
8 Saffron threads or ½ teaspoon of Saffron powder
¾ cup Pecorino Cheese
1 egg, beaten
2 cups of Breadcrumbs
Black Pepper to taste
Vegetable Oil for frying
Method:
- Put saffron threads in some boiling water (a few spoonfuls) and let sit.
- Bring stock to the boil (or dissolve stock cubes in water boiled from kettle).
- Melt butter in a large frypan, add rice (don’t wash it) stirring until well coated.
- Add wine to sizzling pan and wait until it evaporates. Add Saffron.
- Stir in the stock slowly, several ladles at a time until rice is cooked and tender.
- Stir in the cheese and allow rice to cool somewhat.
- Add eggs to rice but don’t allow them to be cooked by the rice.
- Make balls of rice, but wetting your hands slightly so the rice does not stick, add some meat, peas, and a piece of mozzarella to the centre.
- Roll the balls in breadcrumbs and set aside.
- Arancini may be frozen at this point for later use.
- Then fry the balls until golden brown.
- Arancini may be served with some of the sauce left over from the meat or one their own.
