for 18 pieces

Ragù

1 tbsp	olive oil
300 g	minced meat (beef and pork)
1	shallot
1	garlic clove
¾ tsp	salt
a little	pepper

1 ½ dl	red wine
400 g	tomato sauce
1	fresh bay leaf

Rice

1 tbsp	olive oil
300 g	risotto rice, (e.g. Sapori d'Italia Risotto zafferano)
1 ½ dl	white wine
7 dl	chicken bouillon

Tomato dip

500 g	tomatoes
1	shallot
1	garlic clove
1	red chilli pepper
1 tbsp	olive oil
½ tsp	salt

For the crumb coating

100 g	white flour
2	eggs
100 g	breadcrumbs

To deep-fry

oil, for deep-frying

How it's done

Ragù

Heat the oil in a frying pan, brown the mince for approx. 5 mins. Reduce the heat, peel and finely chop the shallot, add to the pan. Mince in the garlic, cook for approx. 5 mins., season.

Pour in the red wine, reduce completely, add the tomato sauce and bay leaf, cook over a low heat for approx. 50 mins., stirring occasionally. Remove the bay leaf.

Rice

Heat the oil in a pan, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the stock a little at a time so that the rice is always just covered with liquid, simmer for approx. 20 mins., stirring occasionally. Spread the risotto onto a tray, allow to cool slightly.

Tomato dip

Cut the tomatoes into pieces. Peel the shallot and garlic, deseed the chilli pepper, chop everything finely. Heat the oil in a small pan, add the tomatoes along with all the other ingredients, season with salt. Simmer the sauce for approx. 20 mins., stirring occasionally, set aside.

To shape

Place 1 tbsp of rice in the palm of a wet hand, create a hollow. Insert ½ tbsp of ragù, cover with 1 tbsp of rice, shape into a ball.

For the crumb coating

Place the flour, eggs and breadcrumbs in deep dishes. Toss the rice balls in the flour in batches, then shake off the excess. Dip the balls in the egg and then in the breadcrumbs, pressing firmly on the crumb coating.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 180°C. Lower the arancini into the oil in batches using a slotted spoon, fry for approx. 8 mins. Remove, drain on kitchen paper, serve with the tomato dip.

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