Arancini risotto balls stuffed with beef ragu
Crispy arancini risotto balls with a hidden beef ragu centre are a delicious starter, best served with a tomato and balsamic vinegar dipping sauce. Use the leftover ragu another day to stir through your favourite pasta for a quick lunch or dinner
READY IN3 hours 25 minutes, plus chilling time
COOKING TIME2 hours 25 minutes
PREP TIME1 hour
MAKES15 arancini
炸饭球意大利烩饭塞满牛肉肉酱
脆皮阿兰奇尼烩饭与一个隐藏的牛肉拉瓜中心是一个美味的开胃菜，最好配番茄和香醋浸酱。再过一天，再用剩下的r to to to。through。。。。。。。。。。。。。。。
准备3小时25分钟，加上冷静时间
烹饪时间2小时25分钟
准备时间1小时
使15个 arancini
Ingredients
For the ragu
1 tbsp olive oil
4 rashers smoked bacon, finely sliced
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely diced
500g 5% fat beef mince
3 cloves garlic, crushed
400g tin chopped tomatoes
1 tbsp tomato purée
300ml beef stock, made with ½ stock cube
2 bay leaves
2 tsp dried oregano
For the risotto balls
15g butter
½ tbsp olive oil
1 small onion, finely diced
250g risotto rice
100ml white wine
600ml vegetable stock, made with 1 cube
75g finely grated parmesan
3 tbsp plain flour
2 medium egg, beaten
60g panko breadcrumbs
400ml sunflower oil, for shallow frying
For the tomato dipping sauce
1 tbsp olive oil
1 small red onion, finely diced
1 clove garlic
440g jubilee vine tomatoes, roughly chopped
1 tsp balsamic vinegar
28g basil, roughly chopped
Method
1
Heat the olive oil in a large pan over a medium heat. Add the sliced bacon rashers and cook for 5-6 minutes, until golden brown. Add the diced onion, carrot and celery and cook for 10 minutes, until softened and golden brown. Add the beef mince and turn the heat up for 6-7 minutes to brown it all over. Add the garlic, tinned tomatoes, tomato purée, beef stock, bay leaves and oregano. Mix everything together well and season. Cover with a lid and simmer for 30 minutes, stirring occasionally, then remove the lid and simmer for a further 15-20 minutes, until thickened up. Set aside 150g to use in the balls.
2
Heat the butter and oil in a medium saucepan over a low/medium heat. Place the stock over a low heat to keep it warm. Add the diced onion and cook gently for 12-15 minutes, until completely soft. Add the risotto rice and stir well to coat, then cook, stirring, for 2 minutes. Add the wine and leave it to evaporate, then add a ladleful of the stock. Stir and replace the lid. Continue adding stock and stirring for 25 minutes until all the stock has been absorbed, then season the risotto and stir through the parmesan. Line a wide baking dish with greaseproof paper and add the risotto, spreading it out well to allow it to cool.
3
Make sure the risotto rice and 150g ragu are completely cold before you start to shape them. Using a large spoon or ice cream scoop, place large balls of the rice mixture on to one hand and flatten out with the other hand. Place a small spoonful of the ragu mixture in the middle, then shape the ball around it. Repeat with the remaining rice and ragu mixtures, until you have 15 balls.
4
Place the flour, eggs and breadcrumbs on three separate plates. Roll each ball first in the flour, then the egg, followed by the breadcrumbs. Place these on a baking tray lined with greaseproof paper, then put this in the fridge to firm up for 30 minutes.
5
Meanwhile, make the tomato dipping sauce. Heat the oil in a saucepan over a medium heat and add the onion. Cook for 10 minutes, until just softened, then add the garlic and cook for a further minute. Add the tomatoes and balsamic vinegar and cook for 5 minutes, until softened, then set aside to cool slightly. once cooled, place in a food processor and blitz until smooth. Stir through the basil.
6
Preheat the oven to 160°c/fan 140°c/gas mark 3. Heat the oil in a high-sided pan until it sizzles and floats when a breadcrumb is dropped into it. Add the arancini balls to the hot oil in batches and cook for 4-5 minutes on each side, until deep golden all over. Line a baking tray with kitchen paper to absorb excess oil, then place the arancini balls on top and keep warm in the oven while you cook the remaining balls. Serve with the tomato dipping sauce.
Nutritional Details
Each serving provides
ENERGY955kj228kcal11%
FAT13.0g19%
SATURATES3.1g16%
SUGARS2.1g2%
SALT0.51g9%
% of the Reference Intakes
Typical values per 100g: Energy 925kj/221kcal
Each serving provides
20.4g carbohydrate 1.1g fibre 6.1g protein
配料
对于ragu
1汤匙橄榄油
4个捣碎者熏培根，切片
1洋葱，切碎
1胡萝卜，切碎
1块芹菜，细切
500克5％脂肪牛肉肉
3瓣蒜，粉碎
400克锡切西红柿
1汤匙番茄酱
300毫升牛肉库存，用½库存立方体
2个海湾叶
2茶匙干牛至
对于烩饭球
15克黄油
½汤匙橄榄油
1个小洋葱，细切
250g烩饭
100ml白葡萄酒
600ml蔬菜，1立方米
75克磨碎的干酪
3汤匙普通面粉
2中蛋，殴打
60克panko面包屑
400ml向日葵油，用于浅煎炸
用于番茄浸泡酱
1汤匙橄榄油
1个小红洋葱，细切
1丁香蒜
440g禧藤蔓西红柿，大致切碎
1茶匙香醋
28克罗勒，大致切碎
方法
1
将橄榄油加热至中等热量的大锅中。加入切片的培根炖肉，煮5-6分钟，直到金棕色。加入切丁的洋葱，胡萝卜和芹菜，煮10分钟，直到软化和金黄色。加入牛肉碎片，加热6-7分钟，使其全部褐化。加入大蒜，西红柿，番茄酱，牛肉，海湾叶和牛至。把所有东西都整齐地融合在一起。盖上盖子，煨30分钟，偶尔搅拌，然后取出盖子，再炖15-20分钟，直到变稠。放在一边150g用于球。
2
在低/中等温度下将中等平底锅中的黄油和油加热。将库存放在低温保持温暖。加入切块的洋葱，轻轻煮12-15分钟，直到完全柔软。加入烩饭搅拌均匀，然后煮，搅拌2分钟。添加葡萄酒并将其蒸发，然后加入一个勺子的库存。搅拌并更换盖子。继续加料并搅拌25分钟，直到所有的原料都被吸收，然后用烩饭搅拌并搅拌干酪。用防油纸放在一个宽的烤盘上，加入烩饭，将其散开，让其冷却。
3
在开始塑造它们之前，确保烩饭和150克拉瓜是完全冷的。使用大勺子或冰淇淋勺，将大米的混合物放在一只手上，另一只手就变平。将一小勺混合物放在中间，然后围绕它塑造球体。重复与剩下的米和混合物，直到你有15个球。
4
将面粉，鸡蛋和面包屑放在三个独立的盘子上。先把面粉中的每个球滚开，然后把鸡蛋，然后是面包屑。将它们放在带有防油纸的烤盘上，然后将其放在冰箱中固化30分钟。
五
同时，做番茄酱酱。在中等温度加热平底锅中的油并加入洋葱。煮10分钟，直到软化，然后加入大蒜，再煮一分钟。加入西红柿和香醋，煮5分钟，直到软化，然后放在一边冷却。一旦冷却，放入食物加工机并闪电直至光滑。通过罗勒搅拌。
6
将烤箱预热至160°C /风扇140°C /气体标记3.加热高温锅中的油，直到面包屑落入其中时发出嘶嘶声并浮起。将arancini球批量添加到热油中，每边煮4-5分钟，直到深黄色。用厨房纸盘放一个烤盘以吸收多余的油，然后将arancini球放在上面，并在烹饪剩余的球时保持温暖。服用番茄浸泡酱。
营养细节
每份服务都提供
能量955kj228kcal11％
脂肪13.0g19％
饱和度3.1g16％
糖2.1g2％
盐0.51g9％
参考摄入量的百分比
每100g典型值：能量925kj / 221kcal
每份服务都提供
20.4g碳水化合物 1.1g纤维 6.1g蛋白