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Arancini al ragù
1 h 15 m active | 2 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 240
  • Fat about 13g
  • Carbohydrates about 23g
  • Protein about 7g
This is needed
This is needed for 18 pieces
Ragù
  • 1 tbsp olive oil
  • 300 g minced meat (beef and pork)
  • 1 shallot
  • 1 garlic clove
  • 0.75 tsp salt
  • a little pepper
  • 1.5 dl red wine
  • 400 g tomato sauce
  • 1 fresh bay leaf
Rice
  • 1 tbsp olive oil
  • 300 g risotto rice, (e.g. Sapori d'Italia Risotto zafferano)
  • 1.5 dl white wine
  • 7 dl chicken bouillon
Tomato dip
  • 500 g tomato
  • 1 shallot
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 red chilli pepper
  • 0.5 tsp salt
For the crumb coating
  • 2 egg
  • 100 g white flour
  • 100 g breadcrumbs
To deep-fry
  • oil, for deep-frying
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And that's how it's done
And that's how it's done
Ragù
Heat the oil in a frying pan, brown the mince for approx. 5 mins. Reduce the heat, peel and finely chop the shallot, add to the pan. Mince in the garlic, cook for approx. 5 mins., season.
Pour in the red wine, reduce completely, add the tomato sauce and bay leaf, cook over a low heat for approx. 50 mins., stirring occasionally. Remove the bay leaf.
Rice
Heat the oil in a pan, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the stock a little at a time so that the rice is always just covered with liquid, simmer for approx. 20 mins., stirring occasionally. Spread the risotto onto a tray, allow to cool slightly.
Tomato dip
Cut the tomatoes into pieces. Peel the shallot and garlic, deseed the chilli pepper, chop everything finely. Heat the oil in a small pan, add the tomatoes along with all the other ingredients, season with salt. Simmer the sauce for approx. 20 mins., stirring occasionally, set aside.
To shape
Place 1 tbsp of rice in the palm of a wet hand, create a hollow. Insert ½ tbsp of ragù, cover with 1 tbsp of rice, shape into a ball.
For the crumb coating
Place the flour, eggs and breadcrumbs in deep dishes. Toss the rice balls in the flour in batches, then shake off the excess. Dip the balls in the egg and then in the breadcrumbs, pressing firmly on the crumb coating.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Lower the arancini into the oil in batches using a slotted spoon, fry for approx. 8 mins. Remove, drain on kitchen paper, serve with the tomato dip.

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