Recipe Information

• Servings: 4 – 6
• Total Time: 1 hour
• Difficulty: Intermediate

Ingredients

For the Risotto:

• 200g cooked risotto
• 1 egg yolk
• 40g grated Parmesan cheese

For the Filling:

• 30g minced pork and veal mix
• ½ onion, finely chopped
• 1 tablespoon tomato paste
• 50ml water
• 20ml red wine
• 100g cooked peas

For the Breading:

• Flour (for dusting)
• 1 beaten egg (whites should be reserved for coating)
• Breadcrumbs

Instructions

1. Prepare the Filling:
   1. Finely chop the onion.
   2. In a pan, sauté the minced meat and onions on low heat without oil, mashing the meat with a fork.
   3. Add the red wine and let it reduce.
   4. Pour in the water and tomato paste, cooking on low heat for 20 minutes.
   5. Once cooked, let it cool.
2. Make the Risotto Mixture:
   1. In a bowl, mix the cooked risotto with the egg yolk and Parmesan cheese. Set aside.
3. Dredge the Arancini:
   1. Prepare three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs.
   2. Next to this setup, place the cooled filling, peas, and the risotto mixture.
4. Form the Arancini:
   1. In your palm, take a generous scoop of the risotto mixture and create a cavity using your thumb.
   2. Fill the cavity with a spoonful of the meat filling and a few peas.
   3. Close the ball by adding more risotto mixture on top, shaping it into a round ball.
   4. Coat the ball in flour, then dip it in the beaten egg, and finally roll it in breadcrumbs.
   5. Repeat with the remaining mixture.
5. Frying:
   1. Heat oil in a deep fryer or a pot to 175°C (350°F).
   2. Fry the arancini in batches of three for about 4 minutes, or until golden brown.

Notes

These arancini can be served with marinara sauce for additional flavor. They are best enjoyed immediately for a crispy texture.

Recipe Tips

• Ensure the risotto is well-seasoned for the best flavor.
• You can enhance the filling by adding cheese or ham.
• For a spicier kick, consider adding chili flakes to the filling.

Nutritional Information

Approximately 300 calories per serving.

Frequently Asked Questions (FAQ)

1. Can I use cold leftover risotto?

Yes, leftover risotto is perfect for making arancini!

2. Can I bake arancini instead of frying them?

While frying gives the best texture, you can bake them at 200°C (392°F) until golden brown.

3. What can I serve with arancini?

They pair beautifully with marinara sauce, a fresh salad, or even a side of mixed vegetables.

4. How long can I store arancini?

You can store cooked arancini in the freezer for up to a month. Reheat them in the oven for the best results.

5. What other fillings can I use?

Feel free to get creative! Cheese, mushrooms, or even spinach can make for delicious fillings.