Arancini - mozzarella and ragù stuffed rice balls
These are seriously tasty! A dish from Sicily eaten as a first course or much more commonly, street food! This is the basic recipe. If you're vegetarian, make my veg ragù (see my vegetarian lasagne) I make them if I have left over risotto or ragu sauce usually but honestly, they're soooooo nice I make them anytime! #italian #summerchallenge2 #rice #streetfood
Arancini - mozzarella and ragù stuffed rice balls
These are seriously tasty! A dish from Sicily eaten as a first course or much more commonly, street food! This is the basic recipe. If you're vegetarian, make my veg ragù (see my vegetarian lasagne) I make them if I have left over risotto or ragu sauce usually but honestly, they're soooooo nice I make them anytime! #italian #summerchallenge2 #rice #streetfood
Open in Cookpad AppSteps
- 1
Make the ragù. Fry onions, carrots and celery in a little olive oil. Add mince and brown. Add passata and salt and pepper. Simmer for about 30 mins. Sauce must be quite dry. Leave to cool
- 2
Fry rice in a little oil for 1 min. Add stock and cook like you would risotto. When stock absorbed and rice al dente, leave to cool
- 3
Buy or make your own breadcrumbs. Beat an egg in a bowl. Get rice, ragù and mozzarella ready.
- 4
Put some rice in the palm of your hand. Add some ragù, the mozzarella, a little more ragù
- 5
Add a little more rice to close and make your ball
- 6
Roll in the egg and then the breadcrumbs
- 7
Finish all 4 in the same way. Leave in fridge for about an hour
- 8
Heat oil in a large pan or wok. Fry until golden brown all over
- 9
Drain on kitchen paper, serve hot :)
Cooksnaps
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