Make ARANCINI Like an Italian | 😋 Fried, Stuffed Italian Rice Balls

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds umami without dairy.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: ricotta cheese

Ricotta provides creaminess at a lower cost.

Cook 500 grams of Roma rice and 500 grams of originario rice in 2 liters of hot vegetable broth with saffron and fine salt.

Stir often to prevent the rice from sticking as it absorbs the liquid.

Once all the broth is absorbed, turn off the heat and stir in butter until creamy and dense.

Spread the rice out to cool and chill it in the fridge to stop overcooking.

In a heavy pot, brown ground beef, then melt butter and add finely chopped onion, carrot, and celery until soft.

Deglaze with dry white wine and let the alcohol evaporate.

Add tomato puree and tomato paste, and let the ragu simmer gently for at least an hour, adding broth or water as needed.

Stir in peas, season with salt and pepper, and let the ragu cool completely.

Use an arancinotto mold to shape the arancini: scoop rice into the mold, press to make space for filling, add ragu, top with more rice, and seal.

For coating, mix flour with water to make a smooth batter, dip each arancino in the batter, then roll in breadcrumbs, pressing gently to adhere.

Heat oil to 190 degrees Celsius (375 degrees Fahrenheit) for frying.

Fry arancini a few at a time, turning often until golden and crispy, then drain on paper towels.

Let arancini rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens