Arancini s ragù

Ingredients

• 250 gRice, white, medium-grain, raw, enriched
• 650 gBeverages, water, tap, drinking
• 250 gBeef, ground, 80% lean meat / 20% fat, raw
• 300 gTomatoes, red, ripe, canned, packed in tomato juice
• 100 gOnions, raw
• 100 gPeas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program)
• 150 gCheese, mozzarella, whole milk
• 80 gEgg, whole, raw, fresh
• 50 gWheat flour, white, all-purpose, unenriched
• 200 gBread, crumbs, dry, grated, plain
• 20 gOil, olive, salad or cooking
• 267 gOil, olive, salad or cooking
• 5 gSalt, table

Method

1. Cook 250 g rice, 650 g water and 2 g of the 5 g salt for 20 minutes at 95 °C. Spread on a tray and cool 30 minutes until it forms shapeable rice mixture.
2. Fry 100 g onion in 20 g oil for 5 minutes at 150 °C. Add 250 g beef, 300 g tomatoes, 100 g peas and the remaining 3 g salt; cook uncovered 20 minutes at 95 °C to a thick ragù.
3. Divide the rice into ten 80 g portions. Flatten each, fill with 50 g ragù and 15 g mozzarella, close and form ten balls.
4. Coat the balls in turn with 50 g flour, 80 g egg and 200 g breadcrumbs; chill for 20 minutes.
5. Heat 1,500 g oil to 175 °C in a deep saucepan. Fry all ten arancini in three smaller batches for 5 minutes each until golden, then serve one piece each.