Source: Emanuela Bonometti, Consorzio DAQ

Presentation

A first course or main dish consisting of a rice shell that encloses a filling of ragù and melted cheese, then battered and deep-fried in oil.

Ingredients

For the rice:

• 400 g rice
• 800 g water
• 2 sachets of saffron
• Grated cheese
• Salt

For the filling:

• Meat ragù with peas (as needed)
• Melted cheese (as needed)

For the batter:

• Flour
• Cold water
• 1 egg
• 1 egg yolk
• Breadcrumbs (as needed)
• Oil for frying

Preparation

1. Bring the water to a boil.
2. Add salt and saffron.
3. Add the rice.
4. Stir, then bring to a boil.
5. Reduce the heat.
6. Cover with a lid and let the rice absorb all the water.
7. Fluff the rice with a fork.
8. Transfer the rice to a baking tray.
9. Spread it out and cover with plastic wrap.
10. Let it cool.
11. Add the grated cheese.
12. Prepare the batter by beating the eggs.
13. Add the flour, mixing, and cold water until a sticky consistency is achieved.
14. Shape the arancini with the ragù and cheese filling.
15. Dip them in the batter.
16. Coat them in breadcrumbs.
17. Fry in oil at 170-180°C.
18. Drain the excess oil.
19. Dry and serve.

Allergens

• Rice: Common allergy in East Asia, almost unknown in Italy and Europe. Possible cross-reaction in case of sensitivity to grasses.
• Saffron: Rare but possible allergy.
• Cheese: Dairy allergens.
• Peas: Possible cross-reaction in case of allergy to parietaria.
• Flour: Contains gluten from cereals listed in EU Regulation 1169/2011.
• Egg: Listed as an allergen in EU Regulation 1169/2011.
• Breadcrumbs: Contains gluten from cereals listed in EU Regulation 1169/2011.
• Oil for frying: Check label for possible allergens (e.g., peanuts).

Notes

• Arancini should be prepared with Roma, Originario, or Ribe rice varieties. Alternatively, you can use Carnaroli, Arborio, Padano, or Vialone Nano.
• Low-starch rice varieties (e.g., Basmati) are not suitable.
• For children, reduce the size of the ingredients to match the size of the rice.

Product Judgment

Sensory Profile

(Guide to Sensory Perceptions)

Safety / Intended Use

• The product can be consumed by individuals with mucositis only if well-cooked, xerostomia (dry mouth) if well-cooked, dysphagia (only if in uniform pieces of appropriate size and consistency).
• Not recommended in case of diarrhea, nausea, or vomiting.
• The product should be prepared under strict hygienic conditions.