Name: Traditional Sicilian arancini from risotto
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 portions
Ingredients: 300 g risotto rice; 800 ml beef broth; 100 ml dry white wine; 1 pc onion; 40 g butter; 60 g parmesan; 1 pinch saffron; 2 tablespoons olive oil; salt; ground pepper; 200 g ground beef; 3 tablespoons tomato paste; 80 g frozen peas; 1 pc onion; 2 cloves garlic; 1 tablespoon olive oil; salt; ground pepper; 150 g mozzarella; 2 pcs eggs; 200 g breadcrumbs; 80 g plain flour; sunflower oil; salt

Step by step process

Preparing the risotto

1
Finely chop the onion, heat the olive oil in a pot, and sauté it until golden.
2
Add the rice and toast for 2 minutes in the oil until translucent. Pour in the wine and stir until the rice absorbs it.
3
Dissolve the saffron in a little hot stock. Then add stock ladle by ladle, stirring constantly. Each portion must be fully absorbed before adding the next (about 20 minutes total).
TIP:
Cook the risotto rice gradually, adding hot broth so it is absorbed and releases starch. The result will be creamy and juicy, not dry. You can use this method for similar dishes as well.
4
Remove the risotto from the heat, stir in butter and parmesan, season with salt and pepper. Spread on a large tray and leave to cool completely, at least 1 hour.

Preparing the ragù

5
Finely chop the onion and garlic. Heat olive oil in a pan, sauté the onion until golden and add the garlic for 1 minute.
6
Add the minced meat and cook it until browned, 5 to 7 minutes. Stir in the tomato paste and peas, then season to taste.
TIP:
Brown ground meat in smaller batches over higher heat so it doesn't steam in its own juices. Let it sear briefly without stirring first, then break it up into smaller pieces.
7
Simmer over low heat for 10 minutes until the ragù thickens. Remove from heat and leave to cool.

Shaping and frying

8
Divide the cooled risotto into 12 portions. Cut the mozzarella into small cubes.
9
Flatten the risotto in a damp hand, place a spoonful of ragù and a cube of mozzarella in the center. Fold the rice over and knead into a firm ball. Repeat the process for all.
10
Bread each ball in three layers: first in flour, then in beaten egg and finally in breadcrumbs. Repeat the breading for a firmer crust.
11
Heat oil in a saucepan to 175 °C. Fry in batches of 3 to 4 until golden brown on all sides, about 4 minutes. Remove with a slotted spoon onto paper towels.
12
Serve the arancini hot right away. The cheese inside should be melting. Serve with tomato marinara sauce for dipping.