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Course: Main course
Preparation: 0 minutes


  • 1.   Cook your risotto rice in salted water.
  • 2.   Once cooked, mix the rice with the 2 eggs, the butter, and let cool.
  • 3.   In a frying pan, brown the onion with the olive oil. Add the minced meat, salt and cook for a few moments.
  • 4.   Pour in the red wine and let it evaporate.
  • 5.   Meanwhile, prepare the tomato paste by diluting it in about 180 ml of water then add it to the minced meat and cook for about 20 minutes over low heat.
  • 6.   Cook your peas then mix them with the meat.
  • 7.   The rice has cooled, we can move on to shaping the arancini: Take a handful of rice and crush it lightly. Form a hollow to place a little meat preparation and a few pieces of mozzarella. Cover with rice and shape the arancino. Repeat the exercise as many times as necessary. Dip all the arancini in the two beaten eggs, then in the breadcrumbs. Fry in hot oil.
  • 8.   Place the arancini on absorbent paper and let cool.


  • recipe for 10 arancini



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Ingredients for servings

  • 250 g of risotto rice
  • 150 g of minced meat
  • 100 g of peas
  • 2 tablespoon of tomato paste
  • 100 g of mozzarella
  • 4 eggs
  • 100 ml of red wine
  • 25 g of butter
  • 2 tablespoon of olive oil
  • ½ onion
  • 1 bag of saffron
  • 1 cup of breadcrumbs