Arancini Recipe
Arancini de bolonhesa com coulis de manjericão e queijo parmesão (6 unidades)
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Ingredients
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Arancini
Basil Coulis
Method
Arancini Preparation
- 1
- 2
Add the Rice
Add the risotto rice to the saucepan and stir for 2-3 minutes until the rice is slightly toasted.
- 3
Add Water and Simmer
Gradually add 3 cups of water while stirring continuously. Bring to a boil, then reduce heat and let simmer until rice is cooked and creamy, about 20 minutes.
- 4
Prepare the Meat Sauce
In another pan, heat a bit of olive oil and add the ground beef. Cook until browned. Stir in the tomato sauce, salt, and pepper, and cook for another 5 minutes.
- 5
Combine Mixture
Once the risotto is cooked, remove from heat and let it cool slightly. Stir in the meat sauce and half of the grated Parmesan cheese.
- 6
Form the Balls
Once cool enough to handle, take a small portion of the risotto mixture and form it into a ball. Make a small indentation in the center and add a pinch of cheese, then close it up.
- 7
Coat the Balls
Dip the formed balls into the beaten egg, then roll them in breadcrumbs until fully coated.
- 8
Fry the Arancini
In a deep skillet, heat vegetable oil over medium-high heat. Fry the arancini until golden brown, about 3-4 minutes on each side. Drain on paper towels.
Basil Coulis Preparation
- 9
Blend the Ingredients
In a blender, combine fresh basil leaves, olive oil, minced garlic, lemon juice, and salt. Blend until smooth.
- 10
Adjust Seasoning
Taste the coulis and adjust seasoning if necessary, adding more salt or lemon juice to taste.