Arancini di Riso

Ingredients

• 2 cups Arborio rice
• 4 cups chicken broth
• 1/2 cup dry white wine
• 1/2 cup finely grated Parmigiano-Reggiano
• 2 tbsp unsalted butter
• 1 pinch saffron threads dissolved in 2 tbsp warm water
• 1 tsp fine sea salt
• 2 large eggs, beaten (for the rice mixture)
• 200g ground beef
• 1/2 small yellow onion, finely diced
• 1 clove garlic, minced
• 1/2 cup tomato passata
• 1/2 cup frozen peas
• 1 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt (for ragù)
• 1/4 tsp freshly ground black pepper
• 150g fresh mozzarella, cut into 1 cm cubes
• 2 cups plain breadcrumbs
• 3 large eggs, beaten (for breading)
• 1 cup all-purpose flour
• 1 litre vegetable oil, for deep frying

Instructions

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. 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. 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. 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. 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. 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.
7. Assemble the arancini: Lightly wet your hands with water. Take approximately 1/2 cup of the cooled rice and flatten it in your palm. Place 1 heaping teaspoon of ragù filling and 2 to 3 cubes of mozzarella in the center.
8. Carefully fold the rice around the filling, pressing firmly and rolling it between your palms to form a tight, smooth ball approximately 6 cm in diameter. Repeat with the remaining rice and filling to form about 12 arancini.
9. Set up a breading station with three shallow bowls: one with the all-purpose flour, one with the 3 beaten eggs, and one with the breadcrumbs. Roll each arancino first in the flour, shaking off any excess, then dip it fully in the beaten egg, and finally roll it in the breadcrumbs, pressing gently to adhere.
10. Fry the arancini: Pour the vegetable oil into a deep, heavy pot and heat to 175°C (350°F), using a kitchen thermometer to monitor the temperature. Carefully lower 3 to 4 arancini into the hot oil at a time, avoiding overcrowding.