Arancini di riso

Arancini di riso
Prepare ingredients.
Add 1-2 pinches of saffron powder to 800-1000 milliliters of beef broth.
Prepare 300-500 grams of arborio rice in a cooking pot.
Add the beef broth.
Stir briefly.
Turn heat to high position.
Bring to boil.
Turn heat to a lowest level.
Cover the cooking pot and simmer for 15-20 minutes.
Chop 1 onion finely.
Chop 2 tomatoes into small pieces.
Heat 1-2 tablespoons of olive oil in a wok.
Put the onion into the hot oil.
Add 200 grams of minced beef.
Add 100 grams of frozen pea.
Add chopped tomato.
Add 1 tablespoon of tomato paste.
Add 1-2 teaspoons of salt.
Add 1/2-1 teaspoon of pepper powder.
Cook until very tender, about 5-10 minutes, stirring occasionally.
Add 2 tablespoons of butter to the risotto.
Add 40-50 grams of grated parmesan cheese.
Mix in gently and then leave to cool.
Cut 100 grams of cheese into small cubes.
Add 1-2 eggs to the cooled risotto and mix it evenly.
To form the arancini, scoop a portion of the cooled risotto into your hand.
Spoon 1 tablespoon of the ragout into the centre.
Add 1 small cube of cheese.
Wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
Prepare 100 grams of bread crumbs.
Prepare 1-2 egg white.
Carefully dip each arancini ball into the egg ...
... and the crumbs.
Ensuring the rice is completely coated.
Set aside.
Heat the cooking oil (for deep-frying).
Put the arancini balls into the hot oil.
Fry until golden brown and crispy.
Remove from the heat and let it cool down a bit.
Transfer to a double layer of kitchen paper to drain.


Arancini di riso are the rice croquettes with ground meat fillings that Sicilians consume as snacks.


300 grams arborio rice (300-500 grams)
800 milliliters beef broth (800-1000 ml)
1 pinch saffron powder (1-2 pinches)
1 tablespoon butter (1-2 tablespoons)
40 grams grated parmesan cheese (40-50 grams)
3 eggs (3-4)
1 onion
200 grams minced beef (or minced pork)
1 tablespoon olive oil (1-2 tablespoons)
100 grams pea (or frozen pea)
2 tomatoes
1 tablespoon tomato paste
100 grams cheese
100 grams breadcrumbs
1 teaspoon salt (1-2 teaspoons)
1⁄2 teaspoon pepper powder (1/2-1 teaspoon)
  cooking oil (for deep-frying)