Ingredients for 20 Arancini (100g each) Ingredients for Ragu 1/2 Red Onion 50g Butter 250g Mixed mince 700g Passata 1 Bayleaf 100g Peas 100g Mortadella diced 1/2 glass of white wine 1 Nutmeg 1/2 Teaspoon of turmeric 1/2 Teaspoon of corn flour Salt and Pepper
Melt butter in frypan and lightly stir fry onion, add mixed mince and cook until golden brown. Add white wine and allow it to evaporate. Then add to mince the passata, turmeric and bay leaf. Add salt and pepper to taste. Allow everything to cook around 1 1/2 hours remembering to add peas 15 minutes before finishing. Finally add the grated nutmeg and slowly add cornflour and diced mortadella. Take off stove and allow the Ragu to cool down before placing the Ragu in fridge (if Ragu is prepared the day before it will be easier to manage while preparing Arancini).
Ingredients for Rice
100g White onion chopped finely
1kg Arborio rice
4 Teaspoons of vegeta (no msg)
1 glass of white wine
Salt and pepper
Melt butter in frypan and lightly stir fry onion until golden brown. Slowly add rice allowing to mix in well with onion and toasting, raising flame on stove add white wine and allow it to evaporate. Once this has been achieved, add water, saffron, vegeta, salt and pepper. Allow time for all ingredients to be absorbed by water. At the end of absorption place rice on flat tray and allow to cool. Prepare the batter with three eggs, 180gm flour and 1/2lt of milk.Mix ingredients together adding slowly the flour so as no lumps are formed. As soon as the rice has cooled down, we can begin with the process of forming the Arancino. Take a hand full of rice in one hand, forming a small hole in the middle. With a spoon full of Ragu fill the hole not forgetting a piece of diced mozzarella. Take another handful of rice and place it on top of the first hand. Slowly form the shape of a pear. Place Arancini in batter and then roll them in crumb. Repeat this step again. Allow Arancini to rest 1/2hr while oil is heating in frypan. Fry Arancini using peanut or canola oil.