Arancini al Ragù Bianco

Ingredients

• Arborio rice300g
• Chicken broth1 liter
• Pancetta100g
• Ground pork150g
• Ground veal150g
• Onion1 medium
• Carrot1 small
• Celery stalk1
• Dry white wine100ml
• Butter50g
• Parmesan cheese50g
• Eggs2
• Provolone cheese100g
• All-purpose flour100g
• Breadcrumbs200g
• Olive oilfor cooking
• Saltto taste
• Black pepperto taste
• Fresh parsleyfor garnish

Steps

1. 1

   Prepare the ragù bianco: Finely dice pancetta, onion, carrot, and celery. Sauté pancetta in olive oil until crisp, remove and set aside. In the same pan, sauté diced vegetables until softened. Add ground pork and veal, brown well. Deglaze with white wine and cook until evaporated. Add back pancetta, cover with broth, and simmer for at least 1 hour until thickened. Season with salt and pepper.

2. 2

   Make the risotto: In a pot, melt butter and sauté finely chopped onion until translucent. Add Arborio rice and toast for 2 minutes. Gradually add warm chicken broth, stirring constantly, until rice is cooked al dente. Stir in Parmesan cheese and season.

3. 3

   Cool the risotto completely, preferably overnight in the refrigerator.

4. 4

   Prepare the filling: Cut provolone cheese into small cubes.

5. 5

   Assemble the arancini: Take a portion of risotto, flatten it in your palm, place a spoonful of ragù bianco and a cube of provolone in the center. Cover with more risotto and shape into a ball.

6. 6

   Set up a breading station: three bowls with flour, beaten eggs, and breadcrumbs.

7. 7

   Roll each arancino first in flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs.

8. 8

   Heat olive oil in a deep pot to 170°C (340°F).

9. 9

   Fry the arancini in batches until golden brown and heated through, about 5-7 minutes.

10. 10

    Remove arancini with a slotted spoon and drain on paper towels. Garnish with fresh parsley. Serve hot.