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Arancini al Ragu Arancini al Ragu Recipe Guide

Arancini al Ragu

Print Recipe Pin Recipe
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.
    Arancini al Ragu Arancini al Ragu Recipe Guide
Keyword Arancini al Ragu