Photograph of the finished Arancini al ragù

Italy · Cơm viên chiên nhân ragù đậu Hà Lan

Arancini al ragù

2 hr 20 min Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Arborio rice Arborio rice 640 g
  • Photograph of Beef Beef 600 g
  • Photograph of Peas Peas 280 g
  • Photograph of Canned tomatoes Canned tomatoes 600 g
  • Photograph of Saffron threads Saffron threads 0.8 g
  • Photograph of Panko breadcrumbs Panko breadcrumbs 360 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 200 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of Parmigiano cheese Parmigiano cheese 200 g

Method

  1. 1 Cook the risotto with saffron, then spread it out on a tray and refrigerate for 4 hours to allow the rice to firm up.
  2. 2 The rice must be completely cold before it can be shaped; if it's warm, the balls will melt in the oil.
  3. 3 Simmer ground beef with canned tomatoes and peas for 40 minutes to make a thick ragù.
  4. 4 Mold the rice into a cone shape, hollow it out, put the ragù (a type of herb) inside, and wrap it tightly.
  5. 5 The conical shape is a hallmark of the ragù-filled arancini from Palermo, while the butter-filled ones are shaped into a round ball.
  6. 6 Roll in flour, dip in egg, then coat with breadcrumbs and deep-fry at 180 degrees for 4 minutes.

With an appliance

  • Air fryer 1 hr 40 min

    Replace step 6: spray evenly with oil, then bake in a hot air oven at 200 degrees for 16 minutes, flipping at minute 9; the crust will be crispy but lighter in color.

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