Ingredients
- Brown onion 1
- Garlic 3 cloves
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 7 tbsp
- Arborio rice 450g
- Chicken stock 1.2L
- SpinneysFOOD Fine Sea Salt 2 tsp
- SpinneysFOOD Salted Butter 50g
- Leek 1
- Carrots 2, medium
- SpinneysFOOD Organic Lean Beef Mince 400g
- Tomato paste 2 tbsp
- SpinneysFOOD Organic Chopped Italian Tomatoes 1 x 400g tin
- Non-alcoholic white wine 4 tbsp
- SpinneysFOOD All-Purpose Flour 50g
- SpinneysFOOD Bottled Drinking Water 100ml
- Breadcrumbs 200g
- SpinneysFOOD Pure Sunflower Oil For frying
Nutrition (Per serving)
- Calories 646
- Fat 28.9g
- Saturates 7.1g
- Protein 19.3g
- Carbs 76.2g
- Sugars 5.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Arancini
Italian 45 Mins Prep · 90 Mins Cook
- Peel and finely chop the onion and garlic.
- 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.
- 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.
- 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.
- 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.
- 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.
- Roll the arancini in the flour paste until fully coated, then roll in the breadcrumbs.
- Heat the oil to 180°C. Fry the arancini in batches of two or three for approx. 3 minutes, or until golden.
- Drain on a paper towels and serve while hot.