Source: cookidoo recipe.
Rice
1200 g water
1 tsp fine sea salt
400 g risotto rice (e.g. Arborio, carnaroli)
25 g unsalted butter, diced
80 g Parmesan cheese, grated (see tip)
1 medium egg
1 pinch saffron powder
Ragù Sauce
40 g onion, quartered
30 g olive oil
100 g beef mince, broken in pieces
200 g tinned chopped tomatoes
30 g fresh mushrooms, sliced
1 Tbsp tomato purée
½ tsp fine sea salt
1 pinch ground black pepper
70 g frozen green peas
Rice Balls
2 medium eggs, beaten
300 g mozzarella, drained, cut in 18 pieces
100 - 150 g breadcrumbs
oil (e.g. sunflower, vegetable), for frying
Preparation
Rice
Place water and salt in mixing bowl then bring to the boil 12 min/100°C/speed 1.
Add rice and cook 13 min/100°C/reverse/speed 1. Drain rice in simmering basket then transfer to a casserole dish. Add to casserole dish butter, Parmesan, egg and saffron then stir well with spatula. Cover and leave to cool completely at room temperature (approx. 1 hour). It should form a sticky dough that is easy to shape.
Ragù Sauce
Place onion and oil in mixing bowl then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula then sauté 3 min/120°C/speed 1.
Add beef mince and sauté 3 min/120°C/reverse/speed 1.
Add tomatoes, mushrooms, tomato purée, salt and pepper then cook 20 min/100°C/reverse/speed 1.
Add frozen peas and cook 10 min/100°C/reverse/speed 1. Transfer to a bowl and leave to cool.
Rice Balls
Wet hands with beaten egg, place approx. 2 Tbsp reserved rice in the palm of the hand and press flat. In the centre, place a small amount of ragù sauce and a piece of mozzarella. Place more rice on top and shape into a rice ball with hands. Set rice ball aside and repeat until all ingredients have been used (see tip).
Dip rice balls in beaten egg then coat with breadcrumbs.
Heat oil in a saucepan over a medium-high heat until the surface starts to bubble. Deep fry rice balls until golden and crispy then remove with a slotted spoon. Transfer to paper towels to drain excess oil then serve immediately.
