Arancini

Created by Guy Grossi

Cuisine: Italian

Ingredients
Olive oil 60g butter 1 small onion, diced 2 cups arborio rice 1l chicken stock, warmed Pinch saffron Sea sat Freshly ground black pepper 80g freshly grated Parmigiano-Reggiano Flour 3 eggs, lightly beaten 3 cups dried breadcrumbs For the veal rag 50mL olive oil 1 onion, chopped 1 clove garlic, finely chopped 1 carrot, diced 1 stick celery, diced 200g minced veal Sea salt freshly ground black pepper 4 tbsp tomato paste 100mL red wine 400mL chicken stock

Preparation

To make the veal rag, heat the olive oil and fry the onion and garlic over medium heat until translucent. Add the carrot and celery and fry until soft. Sitr in the veal and brown well. Taste for salt and pepper, then add the tomato paste and stir for a few minutes. Pour in the wine. Simmer for 2-3 minutes, then add the stock. Reduce the heat slightly and cook gently for 45 minutes, stirring occasionally. The rag should be quite thick. Remove from the heat and allow to cool. Heat a dash of olive oil and half the butter in a heavy-based pot and fry the onion over medium heat until translucent. Add the rice and saut for 1-2 minutes, then pour in the chicken stock. Add the saffron and season to taste with salt and pepper. Reduce the heat and simmer, covered, for about 20 minutes until the rice is cooked, stirring from time to time. Stir in the Parmigiano-Reggiano and the remaining butter until well combined. Pour into a shallow dish and set aside to cool. Take a large spoonful of the rice mixture and roll it in the palm of your hand to form a ball. Push a hole in one side and fill with a spoonful of the rag. Roll again to seal the hole, ensuring the rag is completely enclosed. Repeat with the remaining rice mixture and rag. Heat 50mL olive oil in a large pot or deep-fryer until very hot. Roll each rice ball in flour, then egg, then breadcrumbs and fry in batches for about 4 minutes until golden. Drain on kitchen paper. Serve immediately.

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