Name: Arancini and Lamb Ragu
Prep time: 50 min
Cook time: 45 min
Total time: 95 min
Ingredients: 2 cups cooked risotto; 1/2 cup grated Parmesan cheese; 1/2 cup mozzarella cheese; 1/2 cup breadcrumbs; 2 eggs; 1/4 cup flour; 1/4 cup parsley (chopped); Salt and pepper (to taste); Oil (for frying); 1 pound ground lamb; 1 onion (finely chopped); 2 carrots (finely chopped); 2 celery stalks (finely chopped); 3 cloves garlic (minced); 1 cup beef broth (or chicken broth); 1/2 cup red wine; 1 can crushed tomatoes; 2 bay leaves; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; Salt and pepper ( to taste); Oil (for cooking)

Arancini and Lamb Ragu

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Arancini is a traditional Italian dish made of deep-fried rice balls that are typically filled with ragù (a meat-based sauce), tomato sauce, mozzarella cheese, and sometimes peas or other ingredients.

Lamb ragù is a sauce made with ground lamb, vegetables such as onions, carrots, and celery, and seasoned with herbs like rosemary and thyme. It's typically served over pasta, rice, or polenta and is a hearty and flavorful dish. Together, Arancini and Lamb Ragù make for a delicious and satisfying meal.

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Prep Time 50

Cook Time 45

Total Time 1 35

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 717

Ingredients Method Nutrition

Ingredients

For Arancini:

2 cups cooked risotto
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese
1/2 cup breadcrumbs
2 eggs
1/4 cup flour
1/4 cup parsley chopped
Salt and pepper to taste
Oil for frying

For Lamb Ragu:

1 pound ground lamb
1 onion finely chopped
2 carrots finely chopped
2 celery stalks finely chopped
3 cloves garlic minced
1 cup beef broth or chicken broth
1/2 cup red wine
1 can crushed tomatoes
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
Oil for cooking

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Method

For Arancini:

In a large bowl, mix together the cooked risotto, grated Parmesan cheese, mozzarella cheese, breadcrumbs, eggs, flour, chopped parsley, salt, and pepper.
Form the mixture into small balls, about the size of a golf ball.
Heat the oil in a deep saucepan or fryer to 350°F.
Fry the arancini until golden brown, about 3-4 minutes.
Remove from the oil and place on paper towels to drain excess oil.

For Lamb Ragu:

Heat the oil in a large saucepan over medium-high heat.
Add the ground lamb and cook until browned, breaking it up into small pieces as it cooks.
Add the chopped onion, carrots, celery, and garlic to the pan and cook until the vegetables are tender, about 5 minutes.
Add the beef or chicken broth, red wine, crushed tomatoes, bay leaves, dried rosemary, dried thyme, salt, and pepper to the pan.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for 30-45 minutes, stirring occasionally.
Remove the bay leaves and serve the lamb ragu over the arancini.
Enjoy your delicious Arancini and Lamb Ragu!

Nutrition

Calories: 717kcalCarbohydrates: 55gProtein: 36gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 187mgSodium: 846mgPotassium: 910mgFiber: 4gSugar: 8gVitamin A: 5977IUVitamin C: 19mgCalcium: 300mgIron: 7mg

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Arancini and Lamb Ragu