Recipe detail

Pork Rice balls

19.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: Italian

Program steps

  • Preheating:
  • 195 °C

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Golden touch
probe icon 180 °C
ventilator icon 100 %

Ingredients - number of portions - 8

Name Value Unit
saffron 0.125 g
butter 30 g
onion small 1 pcs
carnaroli rice 500 g
salt 5 g
vegetable stock 1.2 l
permesan cheese 100 g
flour type 00 200 g
water 300 ml
breadcrumbs 500 g
ground pepper 1 g
onion small 1 pcs
butter 25 g
pork mince 100 g
evoo 10 ml
tomato puree 200 ml
dry red wine 50 ml
peas 80 g
fresh caciocavallo cheese 50 g


1. In a thick-based pot, toast the rice in butter, saffron and onion over high heat, adding the stock little by little until the rice has cooked 2. Remove from the heat, add the grated cheese, stir and allow to cool until it has reached room temperature 3. Start the sauce meanwhile. In a thick-based saucepan, brown the mince in butter over high heat and remove the meat 4. Using the same pan, soften the onion in evoo over medium heat, stirring well with a wooden spoon. Crank up the heat and deglaze with red wine until all the alcohol has evaporated 5. Add the tomato purée and season 6. Simmer on low heat for 20 minutes, making sure the sauce is nice and thick 7. Remove from heat, add the peas and cover with a lid 8. Dice the fresh caciocavallo 9. Once the rice has cooled down, use latex gloves to take a handful of it each time, pressing with a spoon towards the centre of the rice ball to make space for the sauce filling and a cube of cheese 10. With your hands, shape the rice in patties containing the sauce filling at the centre 11. Start the batter by salting the flour and adding a little water at a time while stirring with a maryse 12. Dip the arancini one by one into the batter and bread 13. Set the oven on dry heat at 180°C using Golden Touch function 14. Bake for 15 minutes or until golden

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