Arancini al Ragù

Name: Arancini al Ragù
Total time: 150 min
Yield: 10 porsiyon
Cuisine: Turkish
Ingredients: 150 g '00' flour; 500 g Arborio rice; 300 g Beef; 300 g breadcrumbs; 50 g butter; 50 g carrot; 50 g celery stalk; 180 g Eggs; 200 g low-moisture mozzarella; 50 g Olive Oil; 100 g onion; 50 g pancetta; 80 g Parmigiano-Reggiano; 150 g peas; 40 g Romano cheese; 0.1 g saffron threads; 400 g San Marzano tomatoes; 1500 g vegetable broth; 1000 g vegetable oil; 100 g Wine; 100 g Wine

⏱️ 150 dk 🔥 1591 kcal 🍽️ 10 porsiyon

Malzemeler

Malzemeler
150 g '00' flour
500 g Arborio rice
300 g Beef
300 g breadcrumbs
50 g butter
50 g carrot
50 g celery stalk
180 g Eggs
200 g low-moisture mozzarella
50 g Olive Oil
100 g onion
50 g pancetta
80 g Parmigiano-Reggiano
150 g peas
40 g Romano cheese
0.1 g saffron threads
400 g San Marzano tomatoes
1500 g vegetable broth
1000 g vegetable oil
100 g Wine
100 g Wine

Hazırlanışı

Prepare the Ragù: Heat 20 grams of extra-virgin olive oil in a heavy-bottomed pot. Add the diced pancetta and cook until crispy. Remove pancetta and set aside, leaving the fat in the pot.

Add 50 grams of yellow onion, carrot, and celery stalk to the pot and sauté until softened, about 8-10 minutes.

Add the ground beef to the pot and brown it, breaking it up with a spoon. Drain any excess fat.

Arancini al Ragù

Malzemeler

Hazırlanışı

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