Alessandro’s arancine al ragù
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