Fried rice balls stuffed with meat sauce and melted mozzarella. Sicilian street food. The risotto must be made ahead and chilled.
Ingredients
Scale
Measurement units
- arborio rice
- chicken broth, warm
- dry white wine
- butter
- onion, diced fine
- Parmigiano-Reggiano, grated
- ground beef
- tomato paste
- crushed tomatoes
- garlic cloves, minced
- frozen peas
- mozzarella, cubed small
- eggs
- all-purpose flour
- fine breadcrumbs
- vegetable oil for frying
- salt
Ingredients
Scale
Measurement units
- arborio rice
- chicken broth, warm
- dry white wine
- butter
- onion, diced fine
- Parmigiano-Reggiano, grated
- ground beef
- tomato paste
- crushed tomatoes
- garlic cloves, minced
- frozen peas
- mozzarella, cubed small
- eggs
- all-purpose flour
- fine breadcrumbs
- vegetable oil for frying
- salt
Instructions
Make the risotto base
Make the risotto base
Finish and chill risotto
Finish and chill risotto
Make the meat ragù
Make the meat ragù
Prepare the rice mixture
Prepare the rice mixture
Form the arancini
Form the arancini
Fry until golden
Fry until golden
Before you cook
Cook notes
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