Ingredients

• 750ml (3 cups) chicken stock
• 500ml (2 cups) water
• Large pinch of saffron threads
• 1 tbs olive oil
• 1 brown onion, finely chopped
• 440g (2 cups) arborio rice
• 125ml (1/2 cup) white wine
• 110g (1 1/2 cups) finely grated parmesan
• 20g butter
• 50g mozzarella or provolone, cut into 5mm pieces
• 300g (2 cups) plain flour
• 180g (2 cups) dried (packaged) breadcrumbs
• 3 eggs, lightly whisked
• Vegetable oil, to deep fry

• Filling

• 1 tbs olive oil
• 20g pancetta, coarsely chopped (see note)
• 1 small brown onion, finely chopped
• 1 small carrot, peeled, finely chopped
• 1/2 celery stick, finely chopped
• 1 garlic clove, finely chopped
• 150g pork and veal mince (see note)
• 60ml (1/4 cup) red wine
• 125ml (1/2 cup) passata (tomato pasta sauce)
• 125ml (1/2 cup) beef stock
• 1 small sprig fresh rosemary
• 1 fresh or dried bay leaf

Description

Arancini Recipe - To Make The Filling, Heat The Oil In A Medium Saucepan Over Medium Heat. Add The Pancetta, Onion, Carrot, Celery And Garlic. Cook, Stirring Occasionally, For 10 Minutes Or Until...

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