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