Arancini Bella Italia

Ingredients for 6 servings:

• 500 g rice pudding
• 1 m.-sized egg(s)
• 100 g Parmesan, grated
• 1 pinch of salt
• 1 pinch(s) oregano, dried
• 100 g mozzarella or provolone
• 50 g ham, raw
• 1 large onion(s)
• 1 garlic clove(s)
• 2 m.-large carrot(s)
• 1 small parsley root(s)
• 1 stalk(s) Celery
• 2 tbsp clarified butter
• 250 g minced meat
• 1 tsp, heaped sugar
• 1 tbsp tomato paste
• 1 bay leaf
• 3 stalks of thyme
• 1 tsp sweet paprika powder
• 1 tsp ground pepper
• 100 ml tomato juice
• 1 small can of tomatoes, peeled
• 1 tbsp cream
• 1 pinch of salt
• 1 bunch parsley, flat
• oil
• Flour
• Egg yolk, beaten
• breadcrumbs

Instructions

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

Rice balls filled with a delicious Bolognese

It’s best to prepare the rice a day in advance and store it in the refrigerator, so the arancini are easier to handle. Cook the rice pudding in water with a little salt and let it cool. Once cooled, transfer the rice to a bowl. Mix with the egg and Parmesan cheese, season with salt to taste, and a little oregano. Bolognese: Peel and finely dice the onion. Wash and finely dice the parsley root. Clean, rinse, and finely dice the celery and carrots. Heat 1 tablespoon of clarified butter in a non-stick pan and fry the vegetables over medium heat for about 5-10 minutes. Remove and set aside. Add the remaining clarified butter to the hot pan and add the minced meat. Fry over high heat until browned, breaking up the meat with a spatula to break it up into crumbs. Stir in the crushed garlic clove and tomato paste. Season with sugar. Add the roasted vegetables, bay leaf, and rinsed thyme sprigs. Season with pepper and paprika. Add the tomato juice and peeled tomatoes. Simmer over low heat for about 30 minutes until a paste-like consistency forms. Check frequently to ensure nothing burns. Add more liquid if necessary. Discard the bay leaf and thyme sprigs. Stir in the cream and season again with salt, pepper, and sugar. Finally, add the freshly chopped parsley. Let cool. Finely dice the mozzarella or provolone. Finely dice the ham. With wet hands, form small balls from the cold rice pudding and press a well into the middle with your finger. Place the cheese and ham cubes into the well with a little Bolognese sauce. Now close the ball again and shape into a round shape. First roll the balls in flour, then dip them in beaten egg yolk, and then coat them in breadcrumbs, shaking off any excess. Heat oil in a large frying pan or saucepan. Fry the arancini in batches, turning occasionally, until golden brown. Place the finished rice balls on kitchen paper and let them drain. Serve with pickled olives, if desired. Makes about 30. Tip: If you have leftover Bolognese, it freezes wonderfully.