Sicilian Rice Arancini with Ragu and Ham

Thermomix recipe: Sicilian Rice Arancini with Ragu and Ham. Ready in 110 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g Vialone Nano rice (or Arborio)
• 1.2 L water
• 1 tbsp coarse salt
• 0.15 g saffron threads (or a pinch of powder)
• 30 g unsalted butter, cut into pieces
• 100 g aged Caciocavallo cheese (or Parmesan), grated
• 50 g white onion, quartered
• 20 g olive oil
• 150 g pork mince
• 50 g red wine
• 200 g tomato passata
• 80 g frozen peas
• Salt, to taste
• Black pepper, to taste
• 120 g mozzarella, diced
• 120 g cooked ham, in one thick slice, diced
• 50 g fresh Caciocavallo cheese (or provolone), diced
• 200 g plain flour
• 350 g water
• 1 pinch fine salt
• 200 g breadcrumbs
• 3 L vegetable oil, for deep frying

Instructions

1. Add 1.2 L water and 1 tbsp coarse salt to the Thermomix bowl. Bring to a boil: 10 min / 100°C / Speed 1.
2. Add 500 g rice to the boiling water. Cook: 15 min / 95°C / Speed 2 / Reverse.
3. During the last 2 minutes of cooking, add the 0.15 g saffron through the lid opening.
4. Once cooked and the water is fully absorbed, add 30 g unsalted butter and 100 g grated aged Caciocavallo cheese. Mix gently: 30 sec / Speed 2 / Reverse.
5. Transfer the rice to a large, shallow tray or baking sheet. Spread it evenly and cover with cling film or baking paper to prevent drying. Let it cool completely at room temperature for at least 2 hours.
6. Add 50 g white onion, quartered, to the clean Thermomix bowl. Chop: 3 sec / Speed 5. Scrape down the sides of the bowl.
7. Add 20 g olive oil. Sauté: 5 min / 120°C / Speed 1.
8. Add 150 g pork mince, a pinch of salt, and pepper. Cook, breaking up the mince: 7 min / 120°C / Speed 1 / Reverse.
9. Add 50 g red wine. Cook without the measuring cup to allow alcohol to evaporate: 3 min / Varoma / Speed 1 / Reverse. Place the simmering basket on the lid to prevent splatter.
10. Add 200 g tomato passata. Cook: 10 min / 95°C / Speed 1 / Reverse. Place the simmering basket on the lid.
11. Pause and scrape down the sides and bottom of the bowl. Add 80 g frozen peas. Continue cooking: 10 min / 95°C / Speed 1 / Reverse. Place the simmering basket on the lid.
12. Transfer the ragu to a bowl and let it cool completely. It should be thick and not watery.
13. Dice 120 g mozzarella, 120 g cooked ham, and 50 g fresh Caciocavallo cheese into small cubes. Set aside.
14. Add 200 g plain flour, 350 g water, and 1 pinch fine salt to the clean Thermomix bowl. Mix until smooth: 20 sec / Speed 4. Transfer to a shallow bowl.
15. Have a bowl of water nearby to moisten your hands. Take about 120 g of cooled rice per arancino. Flatten it in the palm of your hand to form a hollow.
16. For half of the arancini (approx. 6), fill with diced mozzarella and ham. Cover with more rice and shape into a round ball. These are traditionally called "al burro" (butter) arancini.
17. For the other half, fill with a teaspoon of cooled ragu and a few cubes of fresh Caciocavallo. Cover with more rice and shape into a pointed cone.
18. Dip each arancino, one by one, into the prepared flour batter, ensuring it's fully coated.
19. Then, roll each arancino in the 200 g breadcrumbs until evenly covered.
20. In a large, deep pot or deep fryer (outside the Thermomix), heat 3 L vegetable oil to 160-170°C.
21. Fry 1-2 arancini at a time to maintain oil temperature. Fry until golden brown and crispy on all sides.
22. Remove with a slotted spoon and place on a tray lined with absorbent paper to drain excess oil.
23. Serve the arancini warm.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.