Arancini with Bolognese Ragu

Prep Time:

60

Cook Time:

15

Serves:

2

Level:

Advanced

Tag:

Italian

ABOUT THE RECIPE

INGREDIENTS

FOR THE RICE

  • 1 qt (1 liter) vegetable stock

  • 7 tablespoons (100 g) butter, divided

  • ½ white or yellow onion, small dice

  • 1 lb 2 oz (500 g) arborio rice

  • pinch of saffron (optional)

  • 2 teaspoons salt

  • 3 oz (80 g) grated grana padano cheese


FOR THE RAGU

  • 2 tablespoons (1 oz) extra virgin olive oil

  • ½ white or yellow onion, small dice

  • 1 carrot, peeled and small dice

  • 2 stalks celery, small dice

  • 1 lb 2 oz (500 g) ground beef

  • 1 tube tomato paste

  • ⅔ cup (150 g) red or white wine (optional)

  • 1 qt (1 liter) vegetable stock

  • 2 bay leaves

  • 7 oz (200 g) peas (optional)


ASSEMBLY & FRYING

  • ¾ cup (200 g) water

  • ½ cup + 2 tablespoons (100 g) all purpose flour

  • 7 oz (200 g) mozzarella or caciocavallo, cut into ½-inch cubes

  • Ragu (recipe above)

  • 1 lb 2 oz (500 g) breadcrumbs

  • 1 qt (1 liter) vegetable oil


TOOLS

  • cutting board

  • knife

  • mixing bowls

  • measuring spoons

  • strainer or slotted spoon

  • baking sheets

  • parchment paper

  • deep pot for frying

  • 2 saucepans


A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

PREPARATION

RICE

Bring a pot with the veggie stock to a boil, and line a baking sheet with parchment paper.

In a separate saucepan, melt half the butter over medium heat. Add the diced onions and cook, stirring occasionally, until they become soft and translucent, about 5 minutes. Add the stock and bring it to a boil. Add the rice, saffron, and salt, stirring to combine. Reduce heat to medium-low, cover, and simmer for 10 minutes.


Uncover the pan and let it cook for 4 more minutes, until it looks smooth but not watery. Remove from heat and add cheese, remaining butter, and salt. Cover and let rest for 4 more minutes. Stir the risotto vigorously and taste for seasoning. Transfer it to the lined baking sheet to cool down.


RAGU

Heat the olive oil in a saucepan over medium-high heat. Add the onion, carrot, and celery, and saute until soft and translucent, about 5 minutes. Add the beef in 3 additions, searing until browned. Add the tomato paste and cook for 2-3 minutes.


Add the wine to deglaze, using a wooden spoon to scrape up any brown bits that have accumulated on the bottom of the pan. Add the broth and bay leaves, and bring the sauce to a simmer. Cook for 20-30 minutes.


Remove the sauce from the heat and taste for salt; adjust seasoning as necessary. Stir in the peas, if using.


ASSEMBLY & FRYING

Once your rice has cooled, roll portions of it in your hands to form balls of about ¼ lb (113 g) and stuff each ball with ¾ oz (20 g) ragu and a cube of mozzarella. If you have extra time, allow your shaped arancini to rest in your refrigerator for 15 minutes as you prepare your dredging station; this helps them maintain their shape.


Mix the flour and water together in one bowl, and place the breadcrumbs in another. Working one at a time, coat arancini with the flour and water mixture, and then coat with the breadcrumbs. Place coated arancini back on the baking sheet lined with parchment paper and allow them to rest in the refrigerator for 15 minutes.


Preheat oven to 250 degrees F. Place the frying oil in a deep pot over high heat and allow the temperature to reach 350 degrees F. Using a slotted spoon, carefully lower a single layer of the arancini into the hot oil. Fry them until deep golden brown, turning occasionally, about 5 minutes. Remove from oil and transfer to a baking sheet, and place the baking sheet in the oven to keep arancini warm as you continue frying.

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