Arancini di Riso with Meat Ragu Filling

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 lb (450g) ground beef or pork 1 lb (450g) ground beef or pork
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
• 1/4 cup (60g) grated Parmesan cheese 1/4 cup (60g) grated Parmesan cheese
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• 3 eggs, beaten 3 eggs, beaten
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 40g (Sugar: 3g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the chicken or vegetable broth to a boil. Add the Arborio rice and cook until al dente, stirring occasionally. Drain any excess liquid and set aside to cool.
2. 2.
   In a separate pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef or pork to the pan and cook until browned. Drain any excess fat.
4. 4.
   Stir in the tomato sauce, red wine, grated Parmesan cheese, chopped parsley, dried oregano, paprika, red pepper flakes (if using), salt, and pepper. Simmer the mixture for about 20 minutes, allowing the flavors to meld together.
5. 5.
   Once the rice has cooled, combine it with the meat ragu mixture. Mix well until the rice is evenly coated with the sauce.
6. 6.
   Take a small handful of the rice mixture and shape it into a ball, about the size of a golf ball. Repeat with the remaining mixture.
7. 7.
   Dip each rice ball into the beaten eggs, ensuring it is fully coated, and then roll it in the breadcrumbs until evenly coated.
8. 8.
   Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the coated rice balls into the hot oil and fry until golden brown, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
9. 9.
   Serve the arancini di riso hot, garnished with additional grated Parmesan cheese and fresh parsley, if desired.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice for its high starch content, which helps create a creamy texture in the arancini.
• Ground beef or pork — Opt for lean ground meat to reduce excess fat in the filling.
• Tomato sauce — Choose a high-quality tomato sauce or make your own for the best flavor.

Tips & Tricks

• To save time, you can prepare the meat ragu filling in advance and refrigerate it until ready to use.
• For a vegetarian version, substitute the meat ragu with a flavorful vegetable ragu or a combination of sautéed mushrooms and spinach.
• If you prefer a milder flavor, reduce the amount of red pepper flakes or omit them altogether.
• To achieve a perfectly crispy exterior, make sure the oil is hot enough before frying the arancini.
• Serve the arancini with a side of marinara sauce or aioli for dipping.

Serving advice

Serve the arancini di riso as an appetizer or main course. They can be enjoyed on their own or accompanied by a fresh salad or vegetable side dish.

Presentation advice

Arrange the golden arancini balls on a platter, garnished with grated Parmesan cheese and fresh parsley. Serve them with a side of marinara sauce or aioli for dipping.