Alessan­dro’s arancine al ragù

The Guardian - Cook - - A Kitchen In Rome -

The ar­bo­rio rice adds creami­ness, the carnaroli more dis­tinct tex­ture. You could just use one va­ri­ety though. The recipe can be halved, but it’s bet­ter to make lots and freeze. Serve with beer.

Makes about 15 For the broth

6 tbsp olive oil, for fry­ing

2 onions, peeled and roughly chopped 2 sticks of cel­ery, roughly chopped 2 car­rots, peeled and roughly chopped 600g beef, cut into large chunks 4 litres wa­ter

For the ragù

200g mix­ture of chopped onion, cel­ery, car­rot, pars­ley and basil (plus any herbs of your choice) 6 tbsp olive oil, for fry­ing 500g minced veal or beef

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