Stuffed Rice Balls - Arancine


For the Ragu
¼ cup extra-virgin olive oil
1 pound ground beef
½ cup onion, chopped
¼ cup celery , finely diced
¼ cup carrots, grated
14 ounce can Italian plum tomatoes, crushed
1 teaspoon tomato paste
½ teaspoon hot red pepper, crushed
1 cup fresh peas, or frozen peas

For the Rice
5 cups chicken stock, canned reduced-sodium chicken broth or water
2 tablespoons extra-virgin olive oil
2 cups arborio rice, or other short grain rice
4 large eggs
2 cups Pecorino Romano, grated

To Coat and Fry the Rice Balls
2 eggs
1 cup all-purpose flour
2 cups fine dry breadcrumbs
⅔ cup vegetable oil
⅓ cup olive oil, plus extra for frying


Traditionally, This Dish Was Made With Short Grain Rice, Arborio Or Carnaroli, That's Been Boiled In Salted Water With A Little Oil, And That's How I Make It Here. If You Have Leftover Risotto, You Can Use That Instead Of Starting From Scratch With The Ri

Lidia's Italy Favicon Lidia's Italy
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