212
Ingredients
For the rice
- 2 lbs of Arborio rice (900 grams)
- 8 cups of water
- 2 Chicken bouillon cubesÂ
- Few threads of saffron or saffron powder packetÂ
- 1/2 stick butter (2 oz) (60 grams)
- 1/2 cup of Pecorino RomanoÂ
- Salt to tasteÂ
- Pepper to tasteÂ
Ragù mixture
- 1 lbs of chopped meat (beef)(450 grams) I used chuckÂ
- 3 tablespoons extra virgin olive oilÂ
- 1/2 cup onions chopped
- 1/2 cup celery choppedÂ
- 1/2 cup carrots choppedÂ
- 1 1/2 cups passata di pomodoroÂ
- 2 cups green peas
- 1/4 cup white wineÂ
- Salt to tasteÂ
To assemble rice balls
- 3/4 lbs mozzarella cubedÂ
- 3 cups bread crumbsÂ
- 4 to 5 eggsÂ
- Â 4 to 6 cups of oil vegetable/canola/sunflowerÂ
Instructions
Cooking ragù filling
-
In a large sauté pan on medium heat add oil, onions, carrots, celery and salt.
-
Sweat the vegetables until golden and add chopped meat.
-
Break meat with your spoon and higher heat.
-
Once meat is cooked through add wine and let it evaporate. Add the passata and peas, lower heat to a simmer. Cook for about 30 minutes. Let it cool completely.
Cooking rice
-
Bring 8 cups of water to a boil. Add bouillon and let it dissolve.
-
Add the rice, bring to a boil and lower heat to a simmer.
-
Cover and let it cook for about 20 minutes. Stir often so it doesn’t stick to the bottom.
-
Once rice is cooked and water fully absorbed add the saffron, butter, cheese and adjust salt and pepper.
-
Move it to a cookie sheet and let it cool completely.
Assembling the Rice Balls
-
In a shallow plate add the breadcrumbs.
-
Whisk the eggs in a shallow plate . I like the 9 inch pie plates. It gives you room to fully coat the rice balls.
-
Fill a bowl with cold water.  Wet your hands,  grab a handful amount of rice. Flatten it and add a spoonful of ragù and diced mozzarella.
-
Add a little more rice on top and roll until you have a perfect ball. Size can vary (I don’t like them too small or too large) . Dip in egg wash and coat completely then into the breadcrumbs.
-
In a pot with plenty of oil because they need to deep fry bring to 350 degrees Fahrenheit (180 Celsius) temperature.  Add the rice balls but don’t overcrowd. Fry until golden.  Drain on a paper towel and enjoy hot!
-
Buon appetito.
