24/07/2021
Arancini
Ingredients
750ml (3 cups) Massel chicken style liquid stock
500ml (2 cups) water
Large pinch of saffron threads
1 tablespoon 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 tablespoon 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) Massel beef stock
1 small sprig fresh rosemary
1 fresh or dried bay leaf
Method
Step 1 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 soft.
Step 2 Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add wine and cook for 2 minutes or until slightly reduced. Add passata, beef stock, rosemary and bay leaf. Season with salt and pepper. Reduce heat to low. Simmer for 2 hours or until almost all the liquid is absorbed and the mixture is thick. Transfer to a heatproof bowl. Set aside to cool slightly. Cover and place in the fridge for 2 hours or until cooled completely.
Step 3 Meanwhile, combine the chicken stock, water and saffron in a saucepan and bring to the boil over high heat. Reduce heat to low and hold at a gentle simmer.
Step 4 Heat the olive oil in a large saucepan over medium heat. Add onion and cook, stirring often, for 5 minutes or until soft. Add the rice and stir for 1 minute or until the grains appear glassy. Add the wine and cook, stirring
