Arancini

Name: Arancini
Cuisine: italian
Ingredients: 2 cups Arborio rice; 4 cups chicken broth; 1 small onion, finely chopped; 2 tbsp butter; 1/2 cup grated Parmesan cheese; 2 large eggs, beaten; 150 g mozzarella cheese, cubed; 200 g ground beef; 1 cup tomato sauce; 1 cup frozen peas; 1 cup breadcrumbs; vegetable oil for deep-frying (enough to fill a pot)

MBG-eligible

Ingredients

2 cups Arborio rice
4 cups chicken broth
1 small onion, finely chopped
2 tbsp butter
1/2 cup grated Parmesan cheese
2 large eggs, beaten
150 g mozzarella cheese, cubed
200 g ground beef
1 cup tomato sauce
1 cup frozen peas
1 cup breadcrumbs
vegetable oil for deep-frying (enough to fill a pot)

Instructions

1Cook the rice in the broth with butter and onion until al dente; stir in Parmesan, season, and let cool completely.
2Brown the ground beef in a pan, add tomato sauce and peas, simmer, season, then set aside.
3Shape the rice into 3‑inch balls, flatten, place a spoonful of the meat mixture and a mozzarella cube, then seal with more rice.
4Dip each ball in beaten egg, then roll in breadcrumbs to coat evenly.
5Heat oil to 180 °C and deep‑fry the balls until golden brown, about 3‑4 minutes; drain on paper towels.
6Serve hot, optionally with extra tomato sauce.

Source: llm-generated