ArancinirisottoballsstuffedwithbeefraguCrispyarancinirisottoballswithahiddenbeefragucentreareadeliciousstarter,bestserve

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

炸飯球意大利燴飯塞滿牛肉肉醬

脆皮阿蘭奇尼燴飯與一個隱藏的牛肉拉瓜中心是一個美味的開胃菜，最好配番茄和香醋浸醬。再過一天，再用剩下的r to to to。through。。。。。。。。。。。。。。。

• 準備3小時25分鐘，加上冷靜時間

• 烹飪時間2小時25分鐘

• 準備時間1小時

• 使15個 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 ? stock cube

• 2 bay leaves

• 2 tsp dried oregano

For the risotto balls

• 15g butter

• ? 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. 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. 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. 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. 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. 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. 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

對于ragu

• 1湯匙橄欖油

• 4個搗碎者熏培根，切片

• 1洋蔥，切碎

• 1胡蘿卜，切碎

• 1塊芹菜，細切

• 500克5％脂肪牛肉肉

• 3瓣蒜，粉碎

• 400克錫切西紅柿

• 1湯匙番茄醬

• 300毫升牛肉庫存，用?庫存立方體

• 2個海灣葉

• 2茶匙干牛至

對于燴飯球

• 15克黃油

• ?湯匙橄欖油

• 1個小洋蔥，細切

• 250g燴飯

• 100ml白葡萄酒

• 600ml蔬菜，1立方米

• 75克磨碎的干酪

• 3湯匙普通面粉

• 2中蛋，毆打

• 60克panko面包屑

• 400ml向日葵油，用于淺煎炸

用于番茄浸泡醬

• 1湯匙橄欖油

• 1個小紅洋蔥，細切

• 1丁香蒜

• 440g禧藤蔓西紅柿，大致切碎

• 1茶匙香醋

• 28克羅勒，大致切碎

方法

1. 1

   將橄欖油加熱至中等熱量的大鍋中。加入切片的培根燉肉，煮5-6分鐘，直到金棕色。加入切丁的洋蔥，胡蘿卜和芹菜，煮10分鐘，直到軟化和金黃色。加入牛肉碎片，加熱6-7分鐘，使其全部褐化。加入大蒜，西紅柿，番茄醬，牛肉，海灣葉和牛至。把所有東西都整齊地融合在一起。蓋上蓋子，煨30分鐘，偶爾攪拌，然后取出蓋子，再燉15-20分鐘，直到變稠。放在一邊150g用于球。

2. 2

   在低/中等溫度下將中等平底鍋中的黃油和油加熱。將庫存放在低溫保持溫暖。加入切塊的洋蔥，輕輕煮12-15分鐘，直到完全柔軟。加入燴飯攪拌均勻，然后煮，攪拌2分鐘。添加葡萄酒并將其蒸發，然后加入一個勺子的庫存。攪拌并更換蓋子。繼續加料并攪拌25分鐘，直到所有的原料都被吸收，然后用燴飯攪拌并攪拌干酪。用防油紙放在一個寬的烤盤上，加入燴飯，將其散開，讓其冷卻。

3. 3

   在開始塑造它們之前，確保燴飯和150克拉瓜是完全冷的。使用大勺子或冰淇淋勺，將大米的混合物放在一只手上，另一只手就變平。將一小勺混合物放在中間，然后圍繞它塑造球體。重復與剩下的米和混合物，直到你有15個球。

4. 4

   將面粉，雞蛋和面包屑放在三個獨立的盤子上。先把面粉中的每個球滾開，然后把雞蛋，然后是面包屑。將它們放在帶有防油紙的烤盤上，然后將其放在冰箱中固化30分鐘。

5. 五

   同時，做番茄醬醬。在中等溫度加熱平底鍋中的油并加入洋蔥。煮10分鐘，直到軟化，然后加入大蒜，再煮一分鐘。加入西紅柿和香醋，煮5分鐘，直到軟化，然后放在一邊冷卻。一旦冷卻，放入食物加工機并閃電直至光滑。通過羅勒攪拌。

6. 6

   將烤箱預熱至160°C /風扇140°C /氣體標記3.加熱高溫鍋中的油，直到面包屑落入其中時發出嘶嘶聲并浮起。將arancini球批量添加到熱油中，每邊煮4-5分鐘，直到深黃色。用廚房紙盤放一個烤盤以吸收多余的油，然后將arancini球放在上面，并在烹飪剩余的球時保持溫暖。服用番茄浸泡醬。

營養細節

每份服務都提供

• 能量955kj228kcal11％

• 脂肪13.0g19％

• 飽和度3.1g16％

• 糖2.1g2％

• 鹽0.51g9％

參考攝入量的百分比

每100g典型值：能量925kj / 221kcal

每份服務都提供

20.4g碳水化合物 1.1g纖維 6.1g蛋白