Arancini

• Olive oil2 tbsp olive oil
• Saffronpinch saffron threads
• Peas50g frozen peas
• Onion1/2 small onion
• Butter30g unsalted butter
• Egg2 large eggs
• Black pepperto taste
• Breadcrumbs200g breadcrumbs
• Vegetable broth750ml vegetable broth
• Mozzarella cheese100g mozzarella, diced
• Arborio rice300g Arborio rice
• Tomato passata200ml tomato passata
• Minced beef150g minced beef
• Vegetable oil1 liter vegetable oil for frying
• Parmesan cheese50g grated Parmesan cheese
• White wine50ml dry white wine
• Saltto taste

How to Make It

• 1

  Cook the Saffron Risotto: In a medium saucepan, bring 750ml of vegetable broth to a simmer. Add a pinch of saffron threads to infuse. In a separate pot, heat 1 tablespoon of olive oil, add 300g of Arborio rice and toast for 1 minute until translucent edges appear. Gradually add the hot broth, ladle by ladle, stirring constantly until each addition is absorbed before adding more. Cook for 18-20 minutes until the rice is al dente and creamy.

• 2

  Season and Cool the Rice: Remove the risotto from heat. Stir in 30g of unsalted butter and 50g of grated Parmesan cheese until well combined and smooth. Spread the risotto thinly onto a large baking sheet or tray lined with parchment paper. This helps it cool quickly and evenly. Let it cool completely at room temperature for at least 30-60 minutes, or refrigerate for faster cooling. The rice must be cold and firm to shape properly.

• 3

  Prepare the Ragu Filling: While the rice cools, prepare the filling. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Sauté 1/2 finely diced small onion until translucent, about 3-4 minutes. Add 150g of minced beef and brown it thoroughly, breaking it up with a spoon, for 5-7 minutes. Pour in 50ml of dry white wine and let it evaporate completely.

• 4

  Simmer the Ragu: Stir in 200ml of tomato passata and 50g of frozen peas. Bring to a gentle simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened. Season with salt and black pepper to taste. Remove from heat and let it cool completely.

• 5

  Shape the Arancini: Take a handful (about 2-3 tablespoons) of the cooled risotto and flatten it in the palm of your hand to form a disc. Place a spoonful of the ragu filling and a small cube of 100g diced mozzarella in the center. Carefully cup your hand around the filling and mold the rice into a firm ball, ensuring the filling is completely enclosed. You should get 8-10 arancini.

• 6

  Bread the Arancini: Set up a breading station: one bowl with 2 large beaten eggs and another with 200g of breadcrumbs. Dip each arancino first into the beaten egg, ensuring it's fully coated, then roll it thoroughly in the breadcrumbs, pressing gently to make sure they adhere well. This double coating ensures a crispy exterior.

• 7

  Fry to Golden Perfection: Heat 1 liter of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 170-175°C (340-350°F). Fry the arancini in batches of 2-3 to avoid overcrowding, which can lower the oil temperature. Fry for 5-7 minutes, turning occasionally, until they are deep golden brown and crispy all over.

• 8

  Drain and Serve: Carefully remove the fried arancini with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Let them cool for a few minutes before serving, as the filling will be very hot. Enjoy these crunchy, flavorful bites warm!