Pan & Wok
Arancine al ragù – filled rice balls
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Crispy rice balls hide a hearty ragù filling. Well-cooled rice and a thick filling help with careful shaping.
Timing
- For: 8 pieces
- Preparation: 60 min.
- Cooking time: 30 mins.
- Cool: Allow the rice and ragù to cool completely before shaping.
Estimated nutrition
per piece · Calculated for 8 pieces.
- Energy
- ≈ 445 kcal
- Protein
- ≈ 14.8 g
- Carbohydrates
- ≈ 59.5 g
- Fat
- ≈ 15.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 385–520 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 350 g risotto rice or short grain rice · ≈ 350 g · Assumed quantity / reference product
Reis poliert, roh (C352000) - 850 ml vegetable or meat broth · ≈ 850 g · Assumed quantity / reference product
Gemüsebrühe (X416243) - 40 g butter · ≈ 40 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 50 g grated hard cheese · ≈ 50 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600) - 200 g ground beef · ≈ 200 g · Assumed quantity / reference product
Rind Hackfleisch, roh (U010100) - 1 small onion · ≈ 70 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 200 g pureed tomatoes · ≈ 200 g · Assumed quantity / reference product
Tomaten passiert/Tomatenpüree (R161200) - 70 g frozen peas · ≈ 70 g · Assumed quantity / reference product
Erbse grün, tiefgefroren (G760200) - 150 g flour · ≈ 112.5 g · Consumed coating / adhering marinade fraction
Weizen Mehl, Type 405 (C214100)
Starting amount × assumed fraction (calculation scenario): 150 g × 75% = 112.5 g
Varied quantity range: 75–150 g - 250 ml water for the batter · ≈ 187.5 g · Consumed coating / adhering marinade fraction
Trinkwasser (N110000)
Starting amount × assumed fraction (calculation scenario): 250 g × 75% = 187.5 g
Varied quantity range: 125–250 g - 200 g breadcrumbs · ≈ 150 g · Consumed coating / adhering marinade fraction
Paniermehl/Semmelbrösel/Semmelmehl (B821000)
Starting amount × assumed fraction (calculation scenario): 200 g × 75% = 150 g
Varied quantity range: 100–200 g - neutral oil for deep frying · ≈ 32 g · Absorbed frying oil; the remaining oil bath is excluded
Rapsöl/Rüböl (Q180000)
Varied quantity range: 16–64 g
Not included in the base calculation
- 1 pinch of saffron · Aromatic / small seasoning or colouring amount
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 350 g risotto rice or short grain rice
- 850 ml vegetable or meat broth
- 1 pinch of saffron
- 40 g butter
- 50 g grated hard cheese
- 200 g ground beef
- 1 small onion
- 200 g pureed tomatoes
- 70 g frozen peas
- 150 g flour
- 250 ml water for the batter
- 200 g breadcrumbs
- neutral oil for deep frying
- Salt and pepper
Instructions
- Cook rice with broth and saffron until the liquid is absorbed; Stir in the butter and cheese, spread out on a tray and let cool completely.
- Fry onion and minced meat, add tomatoes and peas and cook for 15-20 minutes to form a very thick filling; let cool.
- Form a small bowl out of rice in your hand, add 1-2 teaspoons of filling and close tightly into a ball or slightly oval shape.
- Mix the flour and water into a thin dough, roll the rice balls in it and bread them with breadcrumbs.
- Fry in batches until golden brown in oil at 170–175 °C. Control temperature and avoid splashes.
- Drain on kitchen paper and serve hot.
Tips
- In Palermo the specialty is often called arancina; in other regions of the island of Arancino. Do not overfill oil or heat it unattended.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
