300 g/11 oz long-grain rice 50 g/ 2 oz butter
2 tablespoons freshly grated Parmesan cheese 100 g/3 1⁄2oz minced lean beef
100 ml/3 1⁄2fl oz dry white wine 2 tablespoons tomato puree
100 g/3 1⁄2oz mozzarella cheese, diced 2 eggs
50 g/ 2 oz plain flour vegetable oil, for deep-frying salt


1.Cook the rice in plenty of salted, boiling water tor 15-18 minutes until tender. Drain, tip into a bowl and stir in half the butter and the Parmesan, then spread the rice out on a work surface and leave to cool.
2.Melt the remaining butter in a saucepan, add the beef and cook, stirring frequently, until browned all over. Sprinkle with the wine and cook until it has evaporated.
3. Stir in the tomato puree, cover and cook over a low heat for 15 minutes , then season with salt and remove from the heat. Shape the cooled rice into croquettes as large as small oranges - hence the name arancini - and hollow out the centres.
4.Fill with a little meat sauce and a cube of mozzarella and seal with more rice. Beat the eggs with a pinch of salt in a shallow dish and spread out the flour in another shallow dish. Dip the croquettes in the beaten eggs, then in the flour and shake off any excess.
5.Heat the oil in a deep-fryer or saucepan to 180-190°C/350-375°F or until a cube of day-old bread brown:) in 30 seconds.
6.Deep-fry the croquettes in in the hot until golden brown all over. Drain on kitcrien paper and serve.

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