Rice balls stuffed with "Arancini"

Description

Arancini is a classic Italian dish, the rice balls with different fillings. Traditional stuffing is considered a meat ragout a La Bolognese. Such arancini, I decided to cook. The dish was just mind-blowing delicious! A crunchy shell lies a gentle rice and rich, flavorful meat. To prepare of course not fast, but it was totally worth it!

Ingredients

Figure

1 cup
Water

2 cup
Salt
Saffron

1 pinch
Butter

1 Tbsp
Parmesan

2 handful
Onion

1 piece
Carrots

1 piece
Minced meat

200 g
Tomatoes in own juice

0.5 can
Thyme

0.2 coup
Black pepper
Chicken egg

2 piece
Flour

2 Tbsp
Bread crumbs

0.5 cup
Vegetable oil

1 l

Cooking

For cooking rice you will need a Cup of rice and two cups of water. By the way, in Italy for making arancini often use the rest with dinner risotto.

Pour the rice with water and put on fire. When the water boils reduce the heat to a small boil. Cook with the lid open for 15 minutes, do not interfere. Add salt to taste.

When the rice is ready, add the butter, grated cheese and saffron. In order for the saffron evenly colored the rice, you can soak in little water for 10 minutes and then pour it into the rice. Thoroughly mix rice and give it to state.

Start cooking a stew for the filling. Cut onion into small cubes, carrots three on a grater.

In a pan heat the olive oil and fry in it the onions and carrots for a few minutes.

Add the minced meat and grind them with the edge of the blade. Fry all together for 7-10 minutes until it will turn brown a little meat.

Add tomatoes in their own juice. If you have the whole, as I remember their shoulder to grind.

Sprinkle with salt and pepper ragout, put 4-5 sprigs of thyme, cover with a lid and tormented on low heat for another 15 minutes.

When the rice has cooled, add the egg and mix well. It is desirable to do by hands, so as not to damage the grains of rice with a spoon. Formed identical balls.

Ball replusive in the palm of your hand, making the seam. In the center put 1 tsp stew. Gently form a ball with the stuffing.

The ball must first roll in flour...

Then in a beaten egg...

And finally in breadcrumbs.

Done this with all the balls.

In a deep skillet, heat oil. Optimum oil temperature for frying arancini deep-fried from 170-180C. I have reached the desired temperature with a cooking thermometer. If you don't have to understand sufficiently warmed up the oil can with water. Drip a little water into the oil. The droplet needs to Fizz and vaporize. If you hear strong crackling and drop out, so the oil is not hot enough. If the oil began to smoke and unpleasant smell, then you ripped him off too much.

Oil should be enough that it completely covers the rice balls. Lower 3 ball, oil around them should actively burlet.

Prepare the arancini until Golden brown, about 5 minutes. Then spread on paper towel to stack excess fat.

Arancini is delicious as a hot, and warm.

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