Sicilian arancini

Ingredients for 4 servings:

• 250 g rice (short grain rice)
• 1 onion(s)
• 2 tbsp olive oil
• 750 ml vegetable stock
• 100 g ricotta
• 1 egg(s)
• 300 g minced meat
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 small carrot(s)
• 2 tbsp tomato paste
• 1 tsp oregano
• 150 g peas
• salt and pepper
• some water, maybe
• 100 g flour
• 100 g breadcrumbs
• 2 eggs
• e.g. fat for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

For the filling, peel the onion and garlic and finely dice. Heat 2 tablespoons of olive oil in a pan and sauté the diced onion and garlic. Add the ground beef and fry until crumbly. Peel the carrot, finely grate it, and stir in. Add the oregano, peas, and tomato paste and stir in. Season with salt and pepper. Simmer until a paste-like sauce forms, adding a little water if necessary. Heat 2 tablespoons of oil in a pan, peel and finely dice the onion, and sauté the diced onions in the hot oil until translucent. Add the rice and sauté. Gradually add the vegetable stock and simmer until the rice is mushy but still has a bite. Let the rice cool slightly, then stir in the ricotta and egg. Place 1 tablespoon of risotto into the palm of each hand and press it flat. Place 1 tablespoon of the filling on top and cover with another tablespoon of rice. Form smooth, round, orange-sized balls. Make sure no filling leaks out. Roll the rice balls in flour, dip them in the beaten egg, coat them in breadcrumbs, and press them down. Heat oil in a deep fryer (approx. 180°C) and fry the rice balls in batches for 3-4 minutes until golden brown. Remove and drain briefly on kitchen paper.