Arancini di Riso

Ingredients

• 500 gArborio rice — cooked and cooled
• 150 gmozzarella — cubed
• 80 gParmigiano-Reggiano — grated
• 2eggs — beaten
• 120 gplain breadcrumbs
• 800 mlvegetable oil — for frying
• 400 gragù di carne — cooled
• 2 tbsptomato passata
• to tastefine sea salt and black pepper

Method

1. Start by preparing the risotto. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the Arborio rice (500 g) and stir until the grains are well-coated and slightly translucent. Gradually add hot water, stirring continuously, until the rice is creamy and al dente. If using saffron, dissolve a pinch in a little warm water and stir it into the rice. Alternatively, add 400 g of ragù di carne and 2 tbsp of tomato passata, stirring well to combine. Once the risotto is cooked, spread it on a large baking sheet to cool completely. Stir in 80 g of grated Parmigiano-Reggiano and season with fine sea salt and black pepper to taste.
2. Once the risotto is cool, prepare to form the arancini. Cut the mozzarella (150 g) into small cubes. Take a handful of risotto and flatten it slightly in your palm. Place a cube of mozzarella in the center and mold the rice around it to form a ball, ensuring the cheese is completely enclosed. Repeat with the remaining risotto and mozzarella.
3. Prepare your breading station with three shallow dishes: one with plain flour, the second with 2 beaten eggs, and the third with 120 g of plain breadcrumbs. Roll each rice ball first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it evenly with breadcrumbs. Ensure each ball is completely covered for a crisp crust.
4. In a deep, heavy-bottomed pot, heat 800 ml of vegetable oil over medium-high heat until it reaches 180°C (350°F). Carefully lower a few arancini into the hot oil, ensuring not to overcrowd the pot. Fry them until they are deeply golden brown all over, which should take about 4-5 minutes per batch. The exterior should be crisp, and the mozzarella inside should be melted.
5. Using a slotted spoon, carefully remove the fried arancini from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Lightly salt the arancini while they are still hot. Serve immediately, enjoying the contrast of the crispy exterior and the molten, cheesy center.