Arancini al Ragu

Name: Arancini al Ragu
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 400g arborio rice; 3 eggs; 80g parmesan, grated; 1g saffron; 200g beef ragu, cooled; 150g fresh mozzarella, diced small; 100g plain flour; 150g fine breadcrumbs; 1L vegetable oil for frying

Crispy Sicilian fried rice balls stuffed with slow-cooked meat ragu and stretchy mozzarella.

Total time

70 min

Prep

40 min

Cook

30 min

Difficulty

hard

Cuisine

Italian

Ingredients

400garborio rice

3eggs

80gparmesan, grated

1gsaffron

200gbeef ragu, cooled

150gfresh mozzarella, diced small

100gplain flour

150gfine breadcrumbs

1Lvegetable oil for frying

Instructions

Cook rice in salted water with saffron until just done, spread to cool.

Mix cooled rice with 2 eggs and parmesan until well combined.

Wet hands, take a handful of rice, press flat, add ragu and mozzarella.

Mould rice around filling to form a ball, press firmly to seal.

Roll in flour, dip in beaten egg, coat in breadcrumbs.

Heat oil to 180C and fry arancini in batches 4-5 minutes until deep golden.

Drain on paper towel and serve hot while mozzarella is still stretchy.