Скачать или смотреть ARANCINI PRINCIPE by Silvia Colloca

(2 cups) arborio or carnaroli rice
2 tbspextra virgin olive oil
½brown onion, finely chopped
2garlic cloves, finely chopped
500 gpork and veal mince
195 g(1½ cups) frozen peas
salt and pepper, for seasoning
125 ml(½ cup) dry white wine
600 mlpassata
3eggs, lightly beaten
200 g(2 cups) grated parmesan cheese
⅓ cupchopped parsley
150 gscamorza, cut into cubes
220 g(2 cups) dry breadcrumbs
vegetable oil, for deep-frying

You will need to begin this recipe 1 day ahead.
Chilling time: overnight

Bring a large saucepan of lightly salted water to the boil. Add the rice, stir to combine and simmer, stirring regularly until the rice is cooked through. Drain well and spread onto a large tray to cool down completely. Cover the tray with plastic wrap and refrigerate overnight.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onion and stir gently for 1 minute, then add garlic and keep stirring to stop it from burning. Add mince and cook, breaking up with a wooden spoon, for 2-3 minutes or until browned.
Add the peas, season with salt and pepper, then pour in the wine. Simmer for 1 -2 minutes to cook out the alcohol, then add the passata and bring to a simmer. Reduce the heat to low, cover and cook, stirring occasionally for 2-3 hours or until reduced and thick. Remove from the heat, stand until cool, then transfer to a container, cover and refrigerate overnight.
When ready to assemble, place the cooled rice in a large bowl with the eggs and grated parmesan and mix well.
Using wet hands, shape the rice mixture into tennis ball sized rounds. Create an indent with your finger in the middle, stuff with 1-2 cubes of cheese, 1-2 teaspoons of fridge - cold meat sauce, then grab a little extra rice and create a lid to cover the filling. Using the palm of your hands, mould the ball into a pear shape. Roll in breadcrumbs to coat well and set aside. Repeat until you have finished the mixture.
Place the oil for deep frying in a deep saucepan and heat to about 170˚C. The oil should be deep enough that the arancini are completely submerged when cooking. Gently fry the arancini in batches for 4-5 minutes or until deep golden. Drain on paper towel, sprinkle with salt and serve.