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Arancini (Rice fritters)

di Academia Barilla

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Arancini (Rice fritters)
35 minutes



Ingredients for 4 people

2 cups Arborio rice
1 ¼ cup breadcrumbs
4 eggs
4 tablespoons butter
0.7 ounces of tomato paste
1 ¾ ounces of caciocavallo cheese
3 ounces Parmigiano Reggiano grated
Salt and pepper to taste
cake flour as needed
1 egg for breading

Preparation 30 minutes preparation + 5 minutes cooking
1. Shell and boil peas in a small amount of salted water

2. In a large bowl, beat four whole eggs and refrigerate

3. In a saucepan, bring four cups of water to a boil, add a pinch of coarse salt and rice

4. Cook over moderate heat (for about 15 minutes), stirring constantly, until all the water is absorbed

5. Remove from the heat and quickly fold in the 4 beaten eggs, butter and grated Parmigiano Reggiano

6. For the filling, chop the onion

7. In a large pan, heat oil over medium heat, add onion and cook until translucent, i

8. e

9. slightly soft

10. Add meat and brown

11. Stir in tomato paste and wine and allow to evaporate

12. Add a bit of hot water, a pinch of salt and pepper

13. Cook for about 20-30 minutes over low heat and cool

14. Add boiled peas, saffron, cubed cheese and grated caciocavallo

15. Wet your hands, take a handful of rice and spread on the palm of your hand

16. Place a spoonful of filling in the middle and squeeze to seal

17. You will have a ball the size of an orange with filling inside

18. Roll the arancini in flour, then in beaten egg and finally in breadcrumbs

19. In a pan over medium heat, pour enough oil to cover the arancini and heat (check temperature with a few breadcrumbs)

20. Fry the rice balls until golden, turning at least once

21. Remove with a big slotted spoon and drain on paper towels

22. Serve immediately