Arancine with Riso Nano Vialone Veronese PGI, heart of Asiago PDO Fresco and ragout.


INGREDIENTS (10 arancine)

For the rice

- 450 g Nano Vialone Veronese IGP rice

- Butter 30 g

- 1 litre and a half of water

- Saffron (optional)

- Salt (optional)

For the filling

- 250g meat sauce (your choice)

- 150g diced Asiago DOP Fresco

- 50g butter

- Grated Parmesan cheese

- Black pepper

For the breadcrumbs and frying

- Flour

- Eggs (approx. 3 eggs)

- Breadcrumbs

- Seed oil for frying




Preparation time

1 hour


Boil the rice in plenty of salted water, drain it al dente (14-15 minutes cooking time is enough) and then stir it in the saucepan with butter and saffron until it is firm and well blended.
Transfer the rice to a tray and level it well. Cover with cling film and leave to cool to room temperature.
The arancina is a perfect anti-waste recipe. Choose your favourite leftover pork, beef or rabbit ragout that you keep in the fridge.
Assemble the arancine: take about 120 grams of rice in your moistened hand, flatten the centre with a spoonful of meat sauce. Add a cube of Asiago PDO Fresco. Close the rice around the filling, forming a ball.
Now it’s the turn of the breading. Roll each arancina in flour, then in beaten eggs and finally in breadcrumbs, making sure the rice balls are well coated. Move on to frying. Heat the seed oil in a pan suitable for frying at about 180°C. Fry the arancine until golden brown. Drain the arancine on blotting paper to remove excess oil. Serve hot and enjoy!

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