Arancini Tradizionali Recipe

Preparation Steps

1. 1

   Cook the Rice

   In a saucepan, heat the broth and bring to a simmer. In another pot, heat some olive oil, add the chopped onion and minced garlic, and sauté until translucent. Add the Arborio rice and stir for a couple of minutes. Gradually add the simmering broth, one ladle at a time, stirring continuously until the rice is cooked and creamy. Season with salt and pepper. Let it cool.

2. 2

   Prepare the Ragout

   In a skillet, heat olive oil over medium heat. Add the ground meat and cook until browned. Stir in the frozen peas, and season with salt and pepper. Remove from heat and let it cool.

3. 3

   Form the Arancini

   Once the rice is cooled, take a small amount (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the ragout and a few pieces of mozzarella cheese in the center, then mold the rice around the filling to form a ball. Repeat until all the rice and filling are used.

4. 4

   Coat the Arancini

   Roll each rice ball in flour, then dip in beaten eggs, and finally coat in breadcrumbs. Ensure they are well-coated.

5. 5

   Fry the Arancini

   Heat olive oil in a deep frying pan over medium heat. Fry the arancini in batches until golden brown on all sides, about 3-4 minutes per batch. Drain on paper towels.

6. 6

   Make the Arrabbiata Sauce

   In a saucepan, heat olive oil and add crushed tomatoes. Season with red chili flakes, salt, and pepper. Let it simmer for about 15-20 minutes. Stir in chopped basil before serving.