Arancini with Bolognese Ragù

Name: Arancini with Bolognese Ragù
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 qt (1 liter) vegetable stock; 7 tablespoons (100 g) butter, divided; ½ white or yellow onion, small dice; 1 lb 2 oz (500 g) arborio rice; pinch of saffron (optional); 2 teaspoons salt; 3 oz (80 g) grated grana padano cheese; 2 tablespoons (1 oz) extra virgin olive oil; ½ white or yellow onion, small dice; 1 carrot, peeled and small dice; 2 stalks celery, small dice; 1 lb 2 oz (500 g) ground beef; 1 tube tomato paste; ⅔ cup (150 g) red or white wine (optional); 1 qt (1 liter) vegetable stock; 2 bay leaves; 7 oz (200 g) peas (optional); ¾ cup (200 g) water; ½ cup + 2 tablespoons (100 g) all purpose flour; 7 oz (200 g) mozzarella or caciocavallo, cut into ½-inch cubes; Ragu (recipe above); 1 lb 2 oz (500 g) breadcrumbs; 1 qt (1 liter) vegetable oil; cutting board; knife; mixing bowls; measuring spoons; strainer or slotted spoon; baking sheets; parchment paper

Instructions

Prep:1h 30min

Chef Denis Dello Stritto teaches us how to make Arancini, a typical snack from Sicily, consisting of a ball of rice coated with bread crumbs and then deep fried.

Updated at: Thu, 17 Aug 2023 13:48:10 GMT