Easiest Way to Make Yummy Arancini - mozzarella and ragù stuffed rice balls

Arancini - mozzarella and ragù stuffed rice balls. Arancini, rice balls stuffed with sauce and peas, are one of the best-loved Sicilian snacks and street foods, and they have become increasingly popular throughout Italy and worldwide. The filling in this recipe is one of the most classic—a meat ragù , green peas, and melty mozzarella, but there are endless other types of fillings including. Add wine and cook, stirring often, until pan is almost.

Get a clean rimmed baking sheet out to put the rice balls on. Take a scant ¼ cup of rice (depending on how big you want the arancini) and place it in your hand. Make a dent in the center, stick a mozzarella ball in and cover it up with the rice. You can have Arancini - mozzarella and ragù stuffed rice balls using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of Arancini - mozzarella and ragù stuffed rice balls

1. You need 150 g of risotto rice.
2. You need 100 g of mince.
3. It's of Chopped onion, carrots and celery.
4. Prepare Spoonful of tomato passata.
5. Prepare 4 of Ciliegine mozzarella.
6. You need 500 ml of stock.
7. Prepare 1 of egg.
8. You need of Breadcrumbs.
9. You need of Olive oil.
10. You need of Oil to fry.
11. It's to taste of Salt and pepper.
12. You need of NOTE: cook step 1&2 together to save time :).

Although I kept my recipe fairly simple by adding just a few herbs, this recipe is quite versatile. Stuffing your rice balls with other veggies (like peas) and even meat can easily turn this into a completely new dish. Arancini are Italian stuffed rice balls coated with spiced breadcrumbs and then fried. Traditionally, they are stuffed with white wine risotto or ragù, mozzarella and marinara sauce.

Arancini - mozzarella and ragù stuffed rice balls instructions

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 :).

In its perfection, arancini has a nice crispy outside and scrumptious gooey center. Another filling is a Sicilian-style type one with meat ragù and peas. Even a vegetable filled one is quit yummy. Or simply no filling at all, however I would not leave out the mozzarella! Use a short grain rice with a high starch content such as arborio rice which will stick together better.