Arancini al Ragu Arancini al Ragu Recipe Guide

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Arancini al Ragu

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Course Appetizer

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Baking sheet
• Mixing bowl
• Deep frying pan or Dutch oven
• Slotted spoon
• Cooling rack
• Measuring cups and spoons

Ingredients

  

• Ingredients
• For the Risotto
• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth
• 1 medium onion finely chopped
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• 1 egg beaten
• Salt and pepper to taste
• For the Ragù Filling
• 1 tablespoon olive oil
• 1 onion finely chopped
• 1 carrot finely chopped
• 2 cloves garlic minced
• 1 pound ground beef or sausage or plant-based alternative
• 1 can 14 oz crushed tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• For Breading and Frying
• 1 cup all-purpose flour
• 2 large eggs beaten
• 2 cups breadcrumbs Panko for extra crunch
• Oil for frying

Instructions

 

• Method
• Step 1: Prepare the Risotto
• Heat the Broth: In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
• Sauté the Onion: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent.
• Toast the Rice: Add the Arborio rice to the pot and toast it for about 2 minutes, stirring constantly until the grains are slightly translucent.
• Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more. Repeat this until the rice is al dente, about 18-20 minutes.
• Finish the Risotto: Remove from heat and stir in the grated Parmesan cheese and the beaten egg. Season with salt and pepper. Spread the risotto on a baking sheet to cool for about 1 hour.
• Step 2: Make the Ragù Filling
• Sauté Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and carrot, cooking until soft.
• Brown the Meat: Add the minced garlic and ground meat. Cook until the meat is browned, breaking it up with a spoon.
• Add Tomatoes and Season: Stir in the crushed tomatoes and oregano. Season with salt and pepper. Simmer for about 15 minutes until thickened. Allow to cool.
• Step 3: Assemble the Arancini
• Shape the Rice Balls: Once the risotto is cool, wet your hands and take a small amount of risotto (about the size of a golf ball). Make a well in the center and add a spoonful of ragù filling. Mold the rice around the filling to form a ball. Repeat with remaining risotto and ragù.
• Step 4: Bread the Arancini
• Prepare the Breading Stations: Set up three bowls with flour, beaten eggs, and breadcrumbs.
• Coat the Arancini: Roll each rice ball first in flour, then dip in the egg, and finally coat with breadcrumbs. Ensure they are fully covered.
• Step 5: Fry the Arancini
• Heat the Oil: In a deep frying pan or Dutch oven, heat oil to 350°F (175°C).
• Fry: Fry the arancini in batches, avoiding overcrowding. Cook until golden brown, about 3-4 minutes. Use a slotted spoon to transfer to a cooling rack.
• Variations
• Cheese-Stuffed: Add a cube of mozzarella in the center for a gooey surprise.
• Vegetarian Option: Replace meat with sautéed mushrooms or spinach.
• Spicy Kick: Incorporate red pepper flakes into the ragù for heat.
• Tips
• Make Ahead: You can prepare the risotto and ragù a day in advance to save time.
• Freezing: Arancini can be frozen before frying. Just fry them straight from frozen, adding a few extra minutes to the cooking time.
• Substitutions for Dietary Needs
• Gluten-Free: Use gluten-free breadcrumbs and flour.
• Dairy-Free: Substitute nutritional yeast for Parmesan and use a dairy-free cheese alternative.
• Vegan: Replace eggs with flax eggs and use plant-based meat.
  

Keyword Arancini al Ragu

If you’re looking to impress your family or friends with a delicious Italian dish, look no further than Arancini al Ragu! These golden, crispy rice balls are stuffed with a rich ragù sauce, providing a burst of flavor in every bite. From my own personal experience, they are not just a treat to eat but also a joy to prepare, especially when shared with loved ones. So, let me show you how I make these delightful arancini.

Notes on What to Expect

When you bite into an arancini, expect a satisfying crunch from the breadcrumb coating, followed by creamy risotto and a hearty filling that will warm your heart. They’re best served hot and can be paired with a marinara dipping sauce or simply enjoyed on their own.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Time to Stand: 1 hour (cooling time for the rice)
• Total Time: 2 hours
• Ease of Cooking: Moderate
• Servings: 12 arancini
• Calories: Approximately 250 calories per arancini
• Cost of Ingredients: Approximately $15 (cost may vary by location)
• Cuisine: Italian
• Course: Appetizer or Main Dish
• Equipment Needed:
  • Large pot
  • Baking sheet
  • Mixing bowl
  • Deep frying pan or Dutch oven
  • Slotted spoon
  • Cooling rack
  • Measuring cups and spoons
  • Go here to buy the must-have equipment and ingredients for making a Savory  #Arancini al Ragu  now.

Ingredients

For the Risotto

• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper, to taste

For the Ragù Filling

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef or sausage (or plant-based alternative)
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• Salt and pepper, to taste

For Breading and Frying

• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs (Panko for extra crunch)
• Oil for frying
• Go here to buy the must-have equipment and ingredients for making a Savory  #Arancini al Ragu  now.

Method

Step 1: Prepare the Risotto

1. Heat the Broth: In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
2. Sauté the Onion: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Toast the Rice: Add the Arborio rice to the pot and toast it for about 2 minutes, stirring constantly until the grains are slightly translucent.
4. Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more. Repeat this until the rice is al dente, about 18-20 minutes.
5. Finish the Risotto: Remove from heat and stir in the grated Parmesan cheese and the beaten egg. Season with salt and pepper. Spread the risotto on a baking sheet to cool for about 1 hour.

Step 2: Make the Ragù Filling

1. Sauté Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and carrot, cooking until soft.
2. Brown the Meat: Add the minced garlic and ground meat. Cook until the meat is browned, breaking it up with a spoon.
3. Add Tomatoes and Season: Stir in the crushed tomatoes and oregano. Season with salt and pepper. Simmer for about 15 minutes until thickened. Allow to cool.

Step 3: Assemble the Arancini

1. Shape the Rice Balls: Once the risotto is cool, wet your hands and take a small amount of risotto (about the size of a golf ball). Make a well in the center and add a spoonful of ragù filling. Mold the rice around the filling to form a ball. Repeat with remaining risotto and ragù.

Step 4: Bread the Arancini

1. Prepare the Breading Stations: Set up three bowls with flour, beaten eggs, and breadcrumbs.
2. Coat the Arancini: Roll each rice ball first in flour, then dip in the egg, and finally coat with breadcrumbs. Ensure they are fully covered.

Step 5: Fry the Arancini

1. Heat the Oil: In a deep frying pan or Dutch oven, heat oil to 350°F (175°C).
2. Fry: Fry the arancini in batches, avoiding overcrowding. Cook until golden brown, about 3-4 minutes. Use a slotted spoon to transfer to a cooling rack.

Variations

• Cheese-Stuffed: Add a cube of mozzarella in the center for a gooey surprise.
• Vegetarian Option: Replace meat with sautéed mushrooms or spinach.
• Spicy Kick: Incorporate red pepper flakes into the ragù for heat.

Tips

• Make Ahead: You can prepare the risotto and ragù a day in advance to save time.
• Freezing: Arancini can be frozen before frying. Just fry them straight from frozen, adding a few extra minutes to the cooking time.

Substitutions for Dietary Needs

• Gluten-Free: Use gluten-free breadcrumbs and flour.
• Dairy-Free: Substitute nutritional yeast for Parmesan and use a dairy-free cheese alternative.
• Vegan: Replace eggs with flax eggs and use plant-based meat.
• Go here to buy the must-have equipment and ingredients for making a Savory  #Arancini al Ragu  now.

Nutritional Information Per Serving

• Calories: 250
• Protein: 10g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 2g

I hope this guide has made making Arancini al Ragu seem a little less daunting! Have you tried making them before? Please, be honest and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking adventure!