Ingredients for 14 arancini
For the rice
500 gr of rice vialone nano
2 sachets of saffron
30 gr of butter
100 gr ripened caciocavallo
1.4 lt of water
Coarse salt
For the filling
Half onion
200 ml of tomato puree
80 gr frozen peas
50 gr of fresh caciocavallo
50 ml of red wine
100 gr of mixed ground
Extra virgin olive oil
Salt and pepper
For the batter
200 gr of flour
300 ml of water
Salt
Grated bread
Peanut seed oil
STEP 1: RICE PREPARATION
Boil the rice in 1.4 liters of salted water. Cook for about 15 minutes. Dissolve the saffron in very little hot water and add it to the cooked rice. Add the butter in small pieces and the grated caciocavallo cheese and mix well. Pour everything into a baking dish and cool in the pre-cooled blast chiller with the function of blast chilling for about 20 minutes.
STEP 2: MEAT PREPARATION
Chop the onion and stew it a few minutes in a pan with a drizzle of oil; add the ground, brown it well and blend with the wine. Cook for 5 minutes on high heat, then add the tomato sauce, salt, pepper and cook over low heat and covered for about twenty minutes. Halfway through cooking add the frozen peas.
STEP 3: PREPARE THE FILLING
Cut the fresh caciocavallo into cubes. With your hands wet, take about 120 gr of rice at a time, crush in the center a basin, pour a little sauce, add 2-3 cubes of caciocavallo and close with the rice giving the tip shape.
STEP 4: FORM AND FRY THE ARANCINI
Mix in a bowl the flour with the water and a pinch of salt avoiding to form lumps. Place the arancini in the batter, then roll in breadcrumbs and fry in abundant hot seed oil until golden.
You can fry the arancini in advance and in abundant quantity. Thanks to the shock freezing function of Freddy®, in fact, you can then freeze them and store them in the freezer for up to 6 months. If necessary, all you have to do is remove the desired number of oranges from the freezer and regenerate them directly in the preheated oven at 190°C for about fifteen minutes.