Time: 70 minutes in the Thermomix; 30 minutes refrigeration; 40 minutes assembling
Starters, Suppers, Soups & Sides
225 grams beef, cut into cubes and semi-frozen 1.5 hours
1 garlic clove
30 grams olive oil
385 grams chopped canned Italian tomatoes
½ teaspoon salt
55 grams frozen peas
50 grams Parmigiano
50 grams Pecorino
1185 grams chicken stock
¼ teaspoon salt
400 grams medium-grain rice (e.g. Arborio)
1 pinch saffron threads, crumbled
30 grams butter
4 egg yolks, lightly beaten
85 grams plain flour
270 grams bread
4 egg whites, lightly beaten
113 grams sharp Provolone, cut into 1-centimetre cubes
vegetable oil for deep frying
- For the filling, place beef in mixing bowl and mince 30 seconds/speed 7. Set aside and refrigerate.
- Place the onion and garlic into the mixing bowl and chop 3 seconds/speed 7. Add the oil then sauté 3 minutes/Varoma/speed soft.
- Add the reserved minced beef then cook 5 minutes/Varoma/speed 2. Add the tomatoes and salt then bring to boil 2 minutes/Varoma/speed soft, then remove measuring cup and reduce to a simmer 30 minutes/90 degrees/speed soft.
- Add the peas then cook for a further 3 minutes/100 degrees/speed 1/Reverse. Set aside to cool. Clean and dry mixing bowl
- For the rice, place the cheeses into the mixing bowl and grate 5 seconds/speed 7, set aside. No need to clean mixing bowl. Place the chicken stock and salt in mixing bowl.
- Place the rice in the simmering basket and rinse under cold water. Put the simmering basket into the mixing bowl and add the saffron and butter. Steam the rice 30 minutes/Varoma/speed 3.
- Tip the cooked rice into a clean bowl, and stir through the reserved grated cheese. Allow to cool slightly and add egg yolks. Clean and dry the mixing bowl.
- To assemble, you will need 3 baking trays. Spread flour on one tray, then for the breadcrumbs place the bread into the dry mixing bowl and blitz 5 seconds/speed 7, spread onto a baking tray. Line the last tray with baking paper.
- Wet your hands to prevent the rice from sticking. Scoop L cup of rice and place it in the palm of your hand. Spoon 1 tablespoon of the meat filling and place in the centre of the rice. Top with a cube of cheese. Gently cup your hands, compacting the rice over the filling and moulding the rice into a ball.
- Roll the arancini balls into the flour, then into the egg whites. Roll the arancini balls in the breadcrumbs to coat completely and place on a baking tray lined with baking paper. Refrigerate for 30 minutes.
- Fill a wok or deep fryer with 8–10 centimetres of oil and heat to 190C. Fry the arancini balls to a golden colour for about 5 minutes. We recommend frying the arancini balls in 4 batches to prevent overcrowding.
- Drain on paper towels. Serve immediately.