Image labeled for reuse with modification by flickr.com
Recipe from Simone M.
Saffron 2 teaspoons
Scamorza cheese (white)
Pork mince 18 oz
Tomato passata 7oz
Frozen Green Peas 3oz
Red Wine 1 glass
All-Purpose Flour 10oz
Put some butter on a stir-fry, let it melt and add the rice in the pan.
Let the rice toast one minute, and then add gradually the vegetable broth.
When the rice is ready take it off from the fire and add the saffron dissolved in water.
Let the rice cold down.
To make the stuffed of the Arancina put some oil and onion on a frying pan, when the onion is gold add the celery and the carrot finely chopped. Let them fry slowly for 2 minutes and add the minced pork meat. Cook for few minutes at a high heat and add the wine, then add the tomato sauce and low the heat. Cover it and let it cook for 1 hour, adding some vegetable broth if too dry. Add the green peas and cook it for another 30 min.
To create the batter put the flour in a bowl and add sparkling water until it is creamy but not too dense.
Now its time to create the actual Arancina. Take some risotto and flatten it on the palm of your hand.
Put a spoon of meat sauce on it, and add some cubed white scamorza cheese inside of it.
Close everything with some more rice, being aware of keeping the meat inside the rice. Model the rice to create a ball.
Put the rice ball into the batter and then roll into the breadcrumbs. Fry it in seed oil for few minutes (the oil have to be around 180 degrees) until the crust is hard and golden.
Once it’s golden, take out and let it dry over some kitchen paper.