Arancini (Sicilian Stuffed Rice Balls)

Arancini (Sicilian Stuffed Rice Balls)
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Makes approx. 10 arancini

For the rice mixture:
500g risotto rice
approx. 800ml of hot chicken/beef stock
1 tbsp butter
1 med.egg
3/4 cup finely grated parmesan

The filling:
200g minced beef
3/4 cup peas,frozen or fresh
1 clove of garlic, crushed
1 tbsp tomato paste
1 tbsp olive oil
1 cup passata (pureed tomatoes)
10 small cubes of cheese (edam, mozzarella,or any good 'melting' cheese)
Salt and pepper to taste.

For the coating:
2 beaten eggs, seasoned with salt and pepper
about 300g dried breadcrumbs
Oil for deep frying


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Added 5 years ago by:
Jennifer King Jennifer King
     128 recipes
5 people cheffed this recipe
Sharon GormanHungry MarthaKristin Smith Keck TaylorStephanie Brooks HawkinsJennifer King
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