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Arancini with ragù and a mozzarella center
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Arancini with ragù and a mozzarella center

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Sicilian golden rice balls, crisp on the outside and soft at the center.

A recipe from the ITALAZA kitchen

For childrenSmall budgetIntermediateUnder 2 € per serving excluding fresh produce

Preparation 90 min · Cooking 40 min (not counting bringing the water to the boil)

Servings 4 servings

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240 g for the recipeGallo Arancini Rice – Rich GrainsGallo850 g · 8,94 €/kgITALAZA
7,60 € 1
160 g for the recipeGran Ragù Classico Star – Bolognese SauceStar400 g · 14,75 €/kgITALAZA
5,90 € 1
80 g for the recipeMolino Dallagiovanna Tipo 00 Flour – Special Fresh PastaMolino DallaGiovanna1 kg · 3,90 €/kgITALAZA
3,90 € 1

To get: fresh produce

Not sold on ITALAZA.

Greengrocer

petits pois60 g

Dairy

mozzarella100 g

You already have it

Tick a product to order it anyway.

safran1 pinch
eau600 ml
eau froide120 ml
chapelure120 g
huile de friture1 l
selto taste

To go with it

Our suggestions, to add if you wish.

Lurisia Chinotto – Chinotto Soda from SavonaLurisia27,5 cl · 10,55 €/L
2,90 €

In the kitchen 7 steps

  1. Bring the salted water (600 ml) to a boil with the saffron (1 pinch), add the rice (240 g) and cook covered for 15 to 18 minutes, until it has absorbed all the liquid.
  2. Spread the rice on a baking sheet and let it cool completely, about 1 hour.
  3. Meanwhile, warm the ragù (160 g) with the peas (60 g) for 5 minutes, then let it cool. Cut the mozzarella (100 g) into small cubes.
  4. Take a handful of rice in your wet hand, flatten it and make a hollow in the center, fill it with a spoonful of ragù and a few cubes of mozzarella, then close it up, pressing firmly to shape a ball.
  5. Whisk the flour (80 g) into the cold water (120 ml) to make a smooth batter. Dip each arancino in the batter, then roll it in the breadcrumbs (120 g).
  6. Heat the frying oil (1 l) to 170 °C in a deep saucepan, keeping a close eye on it at all times, and fry the arancini for 4 to 5 minutes, a few at a time, until golden brown.
  7. Drain them on paper towels and let them rest for 2 minutes before serving: the center is piping hot.

    Cooked rice: cool it quickly and keep it in the fridge.

Tip: Keep a bowl of water close by to wet your hands: the rice won't stick and the balls will stay nice and smooth.

Probably contains: gluten, milk, celery · check the labels
Product labels: Gallo Arancini Rice – Rich Grains, Gran Ragù Classico Star – Bolognese Sauce, Molino Dallagiovanna Tipo 00 Flour – Special Fresh Pasta

17,40 €