Arancini Napoletani Recipe
Rice croquet with ragù, ground beef, and peas.
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Ingredients
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Rice Mixture
Ragù Filling
Coating and Frying
Method
Preparing the Rice
- 1
Cook the Arborio Rice
In a medium saucepan, bring the chicken broth to a boil. Add the Arborio rice, salt, and pepper. Reduce heat to low, cover, and let it simmer for about 18-20 minutes until the rice is creamy and tender. Remove from heat and let cool slightly.
- 2
Mix in Parmesan and Eggs
Once the rice has cooled, stir in the grated Parmesan cheese and beaten eggs until well combined. Set aside to cool completely.
Making the Ragù Filling
- 3
- 4
Cook the Ground Beef
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned. Drain any excess fat.
- 5
Add Sauce and Peas
Stir in the tomato sauce, frozen peas, oregano, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes until slightly thickened. Remove from heat and let cool.
Assembling and Frying the Arancini
- 6
Shape the Arancini
Take a small handful of rice mixture and flatten it in your palm. Place a teaspoon of ragù filling in the center, then mold the rice around it to form a ball. Repeat until all the rice and filling are used.
- 7
- 8