DiPasquale's Arancini

Name: DiPasquale's Arancini
Ingredients: 1/2 cup minced onion, celery and carrot (mix together); 3 tablespoons olive oil; 1 pound ground beef; Salt and freshly ground white pepper; 4 ounces tomato paste; 1/2 cup sweet peas; 3 tablespoons extra-virgin olive oil; 1 pound arborio rice; 1 package saffron powder; 46 ounces chicken broth; 3 ounces grated Parmesan; Freshly ground black pepper; Mozzarella (1/2-inch cubes); 1 cup all-purpose flour; 1 1/4 cups warm water; Salt and freshly ground white pepper; Breadcrumbs, for coating; Vegetable oil, for frying; Special equipment: a deep fryer with basket

19 ingredients

1 steps

Ingredients

1/2 cup minced onion, celery and carrot (mix together)
3 tablespoons olive oil
1 pound ground beef
Salt and freshly ground white pepper
4 ounces tomato paste
1/2 cup sweet peas
3 tablespoons extra-virgin olive oil
1 pound arborio rice
1 package saffron powder
46 ounces chicken broth
3 ounces grated Parmesan
Freshly ground black pepper
Mozzarella (1/2-inch cubes)
1 cup all-purpose flour
1 1/4 cups warm water
Salt and freshly ground white pepper
Breadcrumbs, for coating
Vegetable oil, for frying
Special equipment: a deep fryer with basket

Directions

1

["Saute the onion, celery and carrot with the olive oil until translucent.", "Add the ground beef and season with salt and white pepper to taste.", "Once the beef is added, with a wooden spoon, break down any chunks; the beef should be as fine as possible.", "Add the tomato paste.", "Once the ground beef and tomato paste begin to simmer, turn down the heat to low and cook for 30 minutes.", "If the mixture begins to stick, add a touch of water.", "Add the peas once cooked.", "Let cool in refrigerator for at least 2 hours.", "Heat the extra-virgin olive oil in a medium skillet over medium heat.", "Add the rice and stir until evenly coated with oil.", "Add the saffron and half of the chicken broth, stirring continually.", "Once the broth has been absorbed, continue to add small increments of broth, still stirring continually.", "Once all of the broth has been absorbed, add the Parmesan and pepper; the rice should be tender but \"al dente.\""""