Arancini with Ragu
Arancini with Ragu



  • For the Ragu
  • 3 tbsp olive oil
  • 100g chopped mixed onion, celery, carrot, basil, and parsley
  • 300g beef mince
  • 125ml red wine
  • 250ml passata
  • 100g peas
  • For the Arancini
  • 2 litres of beef stock
  • 0.8g (1 packet) of saffron
  • 250g carnaroli rice or similar
  • 350g arborio rice or similar
  • 60g butter
  • 60g grated parmesan
  • 2 eggs, beaten
  • 100g fine breadcrumbs
  • Oil, for deep frying
  • Salt and pepper
  • Make the ragu by frying the chopped veggies and herbs in a little oil until softened. Add the beef mince, and fry until completely browned. Pour in the wine, leave to bubble for a few mins, then stir in the passata and season well. Simmer for 30 mins, add the peas, and simmer for 30 mins more. Season again and leave to cool.
  • Make the rice balls by pouring the stock into a large saucepan, adding the saffron, and bringing to the boil. Pour in the rice, and cook until the stock has been completely absorbed - you want it sticky but not stodgy. Beat in the butter and cheese, and set aside until cool enough to handle.
  • With damp hands, shape 100g of the rice into a cup with a deep hollow. Put 50g of ragu in the middle, then seal the rice ball with another 30g of rice. Repeat to make 8 large, smooth balls. Dip the balls in beaten egg, roll in breadcrumbs, and leave to chill in the fridge for 30 mins. When ready, deep-fry the balls for 8 mins, or until golden brown. Drain on kitchen paper, and serve with salads.
2 hrs
Makes 8
This recipe pairs perfectly with the Fattoria Rodáno Chianti Classico Sangiovese 2017 from Chianti, Italy.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box