Arancinotto - Arancini Maker. How to make airfried Arancini

 

You can have a life without an arancinotto, but when you have one, an arancinotto that is, you'll wonder why you didn't before, you see making cone shaped rice things is great fun and people love them. Yes, all that for about £6 from Amazon.

Rice

Fry half a very finely chopped onion in a little olive oil till golden. Add your arbo rice then add enough chicken stock that you think that it would take to cook the rice through. Bring it to a simmer and gently cook until just done, during this time if you can take a little of the ragu and add it also. Stir if it needs it but what you are aiming for is the rice to remain sticky. Stir in a little Parmesan cheese, and allow to cool. If you are in a hurry put it on a baking tray and put it in the freezer for a bit.

Ragu

Fry half a finely chopped onion, add mince and brown, finely chopped carrot, add a garlic clove, add a 1/4 tsp of cinnamon, a pinch of nutmeg, about a third of a tube of tomato puree - fry it for a minute, then add a glass of white wine and reduce. Cook until the meat is done, add a little water as it cooks but the aim is to have a rich sauce that is quite dry.  Allow to cool, 

Assembly

If the sauce is too runny put it in a wire colander.

Make some fine breadcrumbs or use panko
Beat an egg

Cut some mozzerella into small pieces - about the size of dice

Arrange your rice, ragu, and mould, brush the inside with a little olive oil or the arancini won't come out.

Take your arcinotto and put some rice in it till almost full use the plunger to make a space in the middle, place a little ragu inside, add a couple of pieces of cheese, take some more rice and cover and form your arancini,, add little bits of rice to fill any gaps. Dip/roll about in egg and breadcrumb, leave overnight - what you are aiming for is the rice ball to dry a little.

Airfry till golden.