ARANCINI DI RISO AL RAGÙ: ricetta siciliana

In a saucepan, bring the vegetable broth to a simmer and keep it warm.

In a separate pot, cook the risotto rice according to package instructions, using the warm vegetable broth instead of water.

Once the risotto is cooked, stir in the Bolognese sauce and Parmesan cheese. Allow it to cool completely.

Once cooled, take a small amount of the risotto mixture and form it into a ball, placing a small spoonful of Bolognese sauce in the center. Seal the ball and set aside.

Repeat the process until all the risotto mixture is used up.

Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Roll each arancini ball in flour, then dip in the egg, and finally coat with breadcrumbs.

In a deep frying pan, heat vegetable oil over medium heat until hot.

Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side.

Remove from oil and drain on paper towels. Serve hot.

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