Recipe: Aracine – Rice Balls w/ Beef Ragu

1 onion, finely chopped

1 carrot, finely chopped

1 stick celery, finely chopped

500g minced beef

2 tablespoon tomato paste

125ml red  wine

 salt freshly ground black pepper

handful chopped parsley

Rice

1.5 litres chicken stock

600g Arborio rice

 ½ teaspoon saffron strands, soaked in warm water(about 8 threads)

50g butter

100g grated parmesan cheese

2 eggs, beaten

50g mozzarella cheese, cube

Coating

flour 

4 eggs

Dried breadcrumbs

oil

Filling

Saute onion in a little oil until clear. Add the carrot and celery and fry for a further 2-3 minutes.

Add the mince and cook until it is browned all over. Add the tomato paste, white wine.

Season with salt and freshly ground black pepper. Simmer for 30- 40 minutes.

Stir in the chopped parsley. Leave the mixture to cool.

Rice Mixture

Bring the stock to the boil. Add the rice and saffron, plus salt to taste. Simmer for 15 – 20 minutes. Stirring occasionally until the rice is tender and the stock is absorbed.

Stir in the butter and parmesan cheese and leave the rice to cool.

Once cool stir in the eggs.

Fill 3 dishes with flour, eggs and breadcrumbs. – Have a bowl of water, mince mixture and cubed mozzarella handy.

Moisten one hand and scoop up a handful of rice. Flatten it slightly across your palm. Spoon in a little of the filling and press it into the middle of the rice lastly adding a cube of the cheese.

Dip the other hand in the water and take some more rice fold it over the filling.

Then mold the rice to form a ball.

Roll the balls in flour, egg then crumbs. Chill for 15 – 30 minutes. Shallow fry in batches until golden.