Arancini di Riso


Ingredients for 12 arancini:
500 gr of Roma Bio Rice
1 sachet of saffron
30 gr of butter
1.2 litres of water
100 gr of mature Caciocavallo
For the filling:
half onion
25 gr of butter
100 gr of ground pork
200 ml of tomato sauce
80 gr di peas
50 gr of fresh Caciocavallo
50 ml of red wine
extra virgin olive oil


Boil the rice in boiling salted water, until the water completely absorbs, for approximately 15 minutes, then melt the saffron in very little hot water and add it to the cooked rice. Add the chopped butter and grated Caciocavallo, mix and pour the rice onto a tray. Let the rice cool for a couple of hours, covering it with clingfilm to prevent it from drying out.
Prepare the ragout. Fry the chopped onion in a pan with 2 tablespoons of oil and the butter, add the minced meat and brown it, then add the wine. Add the tomato sauce, season with salt and pepper to taste and cook over a low heat for 1 hour. Halfway through cooking, add the peas.
When the filling is ready, start preparing the arancini. Take a couple of tablespoons of rice at a time (approximately 120 grams of rice),squash the mixture in the centre of the hand forming a hollow and put a teaspoon of meat filling into it. Add a few cubes of Caciocavallo cheese. Close the base of the arancino with the rice and make it into a pointed shape. Prepare the batter to fry the arancini. In a bowl pour the sifted flour, a pinch of salt and slowly pour the water, mixing with a whisk to prevent lumps from forming. Dip the arancini in the batter one by one and then in the breadcrumbs. In a saucepan heat the oil and fry one arancino at a time, drain them with a slotted spoon and place them on a tray lined with absorbent paper.

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With the precious contribution of the Ricette e Racconti
blog and the Balin di Castellapertole restaurant (VC).