Recipes

Rice Arancini


The Rice Arancini they are a practical, fast and sustainable food. Why sustainable? Because cooking rice arancini it can mean using leftover rice from salads and risottos. It is also an excellent food for lunch outside the home or for picnics. Rice arancini can be a nice appetizer: we can serve arancini with meat sauce, cheese, ham, asparagus or with ricotta and spinach, the only limit is dictated by our imagination. We veg the ingredients for prepare the rice arancini with classic filling.

For a portion of 15 pieces:
30 g. of butter
100 g. grated cheese
500 g. of rice (the most suitable is the one for flans and timbales)
Salt, just enough
3 egg yolks
1 sachet of saffron
For the stuffing:
150 g. of minced meat
1/2 onion
1 tablespoon of extra virgin olive oil
ground black pepper, just enough
80 g. of canned peas
40 g. of tomato paste
Salt, just enough
100 g. of fresh scarmorza
For the cooking:
breadcrumbs, just enough
2 eggs
Seed oil for frying
wine, just enough

Preparation of the filling. Fry the finely chopped onion in a preheated pan with butter and 2 tablespoons of oil. Add the minced meat and brown it over high heat, adding a little wine from time to time. When the wine is completely blended, add the tomato paste diluted with half a glass of water. Add salt and pepper and cook over low heat for about 20 minutes. When cooked, add the peas and scarmorza to the filling.

Rice preparation. In a separate pot, cook the rice. When cooked, let it cool and add the butter, salt, egg yolks and grated cheese. Mix well. Shape the rice into small balls and using your fingers, make a hole in the center of your rice ball. Put your filling in each ball and close. Each arancino, thus closed, must be dipped in eggs and passed in breadcrumbs. Only now yours arancino of rice will be ready for cooking.

Cooking. In a deep pan, preheat the oil over low heat. When it is hot, cook the rice arancini until they are perfectly browned (about 8 minutes). To remove unnecessary oil, let yours dry rice arancini on absorbent paper.

Enjoy your meal


Video: Gianluca Donzelli - Arancini rice balls (October 2020).