Arancini (Stuffed risotto balls)

1. Peel onion, garlic and carrot, clean the celery. Finely chop everything in the Quick Cut.

2. Heat the small pan on highest level up to the roasting window, switch to a low level, roast the mince meat until it crumbles, add the vegetables and roast, stir in the tomato paste and deglaze with wine.

3. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area. Remove the lid and reduce uncovered until the liquid has completely evaporated. Let cool.

4. Mix the rice, broth and saffron in the pot, cover with Secuquick softline, and close. Heat the pot on highest level up to the soft window, switch to a low level and cook with time setting “P” in the soft area. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself.

5. Remove Secuquick softline, add Parmesan and mix thoroughly. Let the risotto cool until lukewarm.

6. Press 1/6 of the risotto flat in the palm of your hand and pour 1/6 of the filling onto it, carefully wrap it in the rice and shape it into a ball.

7. Mix rice flour with approx. 200 ml water, first turn rice balls in it and then in breadcrumbs.

8. Add oil to the large pan, heat on highest level up to the roasting window, switch to a medium level, add the rice balls to the oil and deep-fry them until the turning point is reached. Turn over the balls and deep-fry without lid until they are golden brown. Remove and drain on paper towel.