Arancini di Riso

Instructions

1. 1

   Make the ragù filling: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more.

2. 2

   Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, for 6 to 8 minutes until fully browned. Season with 1/2 tsp salt and 1/4 tsp black pepper.

3. 3

   Pour in the tomato passata and stir to combine. Reduce heat to low and simmer for 15 minutes until the sauce thickens. Stir in the frozen peas, cook for 2 more minutes, then remove from heat and let the filling cool completely.

4. 4

   Cook the rice: Bring the chicken broth to a simmer in a medium saucepan. In a separate large, heavy-bottomed saucepan, add the rice and pour in the white wine over medium heat. Stir constantly until the wine is absorbed, about 2 minutes.

5. 5

   Add the dissolved saffron water to the rice and stir. Begin adding the warm broth one ladleful at a time, stirring continuously and waiting for each addition to be absorbed before adding the next. Continue for 18 to 20 minutes until the rice is tender and creamy.

6. 6

   Remove the rice from heat and stir in the butter, Parmigiano-Reggiano, and 1 tsp salt. Spread the risotto out on a large rimmed baking sheet and let it cool completely to room temperature, at least 30 minutes. Once cooled, mix in the 2 beaten eggs.