Beef Arancini Recipe
I made risotto for the first time at home a few months ago. I also wrote in the risotto recipe. Risotto is not my favorite dish. For similar reasons, I never ate arancini again after my first try. But come on, while I've bought home risotto rice, I thought I'd make arancini and share the recipe.
The first arancini I tried was filled with just cheese. That's why it wasn't much different from risotto, and the guilt it caused due to the excess of calories was double. While I was doing it at home, I thought I'd do the hardest thing so that my reputation would go on. Just kidding. I wanted to keep the ground meat abundant so that it contains some protein, and the amount of rice to be reduced. The main reason I'm not a fan of risotto is because it's very ricey. Please don't laugh.
Since beef arancini is a multi-stage dish, I gave up some of its subtleties and removed some ingredients, thinking that I would at least simplify these steps a little. I removed the ceremonies such as butter and wine that were added to the risotto afterwards. Instead of chopping tomatoes I used tomato paste directly. If you want to do it right, you can also use the ground beef sauce in the spaghetti bolognese recipe.
You can prepare and freeze arancinis in advance, and thaw and fry them when you want to eat them.
Instead of frying the arancini, you can bake them in a pre heated oven at 230 degrees Celsius. But its external appearance and consistency will not be the same as frying. You can also cook it in an air fryer if you wish.
Enjoy the recipe...
Beef Arancini Recipe with Video
Ingredients
For the risotto;
- 2 cups arborio rice (risotto rice),
- 1 small onion,
- 1 clove of garlic,
- 1 carrot,
- 1/2 cup of fresh peas,
- 5 tablespoons of olive oil,
- 1 cup of grated parmesan,
- Salt,
- 1 liter of meat or vegetable stock.
For the filling;
- 150 g lean ground beef,
- 1 small onion,
- 1 carrot,
- 1 tablespoon of tomato paste,
- 1 teaspoon of water,
- 5 tablespoons of olive oil,
- Salt,
- Black pepper,
- 1 scoop of fresh mozzarella.
For the crust;
- 1 cup of flour,
- 1 cup of breadcrumbs,
- 2 eggs.
Preparation
- For the risotto, cut the onion into small pieces and stir fry in the heated olive oil in a large pan until soft,
- Add the finely chopped garlic and mix,
- Add the washed and drained rice and mix,
- Add one-fifth of the broth and mix,
- When the water is absorbed, add a quarter of the remaining broth and mix,
- Add the remaining broth little by little and cook until the rice is soft,
- Add the Parmesan, mix and remove from the heat,
- Spread the mixture on a baking sheet and wait until it cools completely,
- For the filling, heat the olive oil in a large pan, add the ground beef and cook until it changes colour,
- Add the finely chopped onion, carrot and peas and fry them until soften,
- Add the tomato paste and stir fry until it smells good,
- Add salt, pepper and water and mix,
- Cook for a few more minutes and remove from the heat,
- Take one or two tablespoons of the cooled risotto and spread it on your wet palm,
- Place a teaspoon of beef mixture and a piece of mozzarella in the middle, close and roll,
- After finishing all the ingredients, first dip the balls in the flour, then the scrambled egg and finally the breadcrumbs,
- Heat about 500 ml of oil in a sauce pan,
- Drop the balls into the hot oil and cook until they are nicely browned.
Enjoy your meal...