Arancini

Fried rice balls with a savoury filling and crisp breadcrumb shell.

• Serves: 12 arancini
• Preparation: 1 hr 10 min
• Cooking: 40 min

Ingredients

• 500 g Vialone Nano or Carnaroli rice
• 1.2 litres water
• 150 g caciocavallo, divided
• 30 g butter
• 0.15 g saffron
• 150 g minced pork
• 200 g tomato passata
• 80 g peas
• 50 g onion
• 50 ml red wine
• Olive oil, salt and pepper
• 200 g flour
• 350 ml water for batter
• 200 g breadcrumbs
• Vegetable oil for frying

Method

1. Cook the rice in salted saffron water until the liquid is absorbed, mix in butter and aged cheese, spread out and cool completely.
2. Prepare a thick ragù with onion, minced pork, wine, tomato and peas; cool it before shaping.
3. Flatten a portion of rice in a damp hand, add ragù and a cube of cheese, then enclose it fully with more rice.
4. Dip each arancino in a smooth flour-and-water batter and coat thoroughly with breadcrumbs.
5. Fry at 160–170°C until evenly golden, drain well and serve hot.