أرانشيني

Italian 45 Mins Prep · 90 Mins Cook

1. Peel and finely chop the onion and garlic.
2. To make the risotto, heat 4 tablespoons of olive oil in a large saucepan over a medium heat. Sauté the onions and garlic for 5 minutes or so, until soft and translucent. Add the arborio rice and sauté for a further 5-10 minutes, or until the rice is lightly toasted. Add a ladle of chicken stock to the rice every 5 minutes, or until the liquid is absorbed, while stirring continuously. This will take approx. 30-40 minutes. Once the rice mixture is creamy and the grains are just about tender, generously season with salt and stir in the butter.
3. Line a baking sheet with cling film and evenly spread the risotto in the tray. Place another sheet of cling film over it and refrigerate for 1 hour.
4. To make the ragu, rinse and finely chop the leek. Peel and grate the carrots. Heat 40ml (approx. 3 tablespoons) of oil over a medium-low heat. Sauté the leeks and carrots until soft. Add the minced beef and sauté until browned. Season the meat and add the tomato paste and tinned tomatoes. Cook for a further 10 minutes then add the non-alcoholic wine. Gently simmer for 20-30 minutes, or until cooked through. Refrigerate for 1 hour.
5. Once the risotto and ragu are completely cooled, place one heaped tablespoon of rice into the palm of your hand and use your fingertips to shape it into a hollow bowl shape. Place one teaspoon of ragu in the centre of your rice bowl and gently close the rice around the filling to either form a ball or pear shape. Repeat with the remaining ragu and rice.
6. Once all the arancini have been made, whisk together the flour, water and 1 teaspoon of salt until smooth. Spread the breadcrumbs on a plate or baking dish.
7. Roll the arancini in the flour paste until fully coated, then roll in the breadcrumbs.
8. Heat the oil to 180°C. Fry the arancini in batches of two or three for approx. 3 minutes, or until golden.
9. Drain on a paper towels and serve while hot.

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