Arancini di Riso al Ragù

Ingredients

• 500g Carnaroli or Roma rice
• 1 litre light stock
• 1 generous pinch saffron threads
• 60g butter
• 100g Parmigiano Reggiano, grated
• 250g minced beef or pork
• 1 small onion
• 1 carrot
• 80ml red wine
• 300g tomato passata
• 120g peas
• 150g caciocavallo or provola, in small cubes
• 150g plain flour
• 350ml cold water, for the batter
• 300g fine dried breadcrumbs
• 2 litres sunflower or peanut oil, for frying
• 3 tbsp extra virgin olive oil
• Salt and black pepper, to taste

Before you cook

• Chop the onion and carrot very finely
• Crush the saffron and steep it in 3 tablespoons of warm stock
• Cut the cheese into 1cm cubes
• Line a large tray with baking paper for the shaped arancini

Steps

1. Warm the olive oil in a pan and soften the chopped onion and carrot over medium-low heat for 8 minutes.
2. Add the minced meat and brown it thoroughly for 8 minutes.
3. Pour in the red wine and let it evaporate.
4. Add the passata, season and simmer the ragù for 45 minutes, until very thick and almost dry.
5. Stir the peas into the ragù for the final 10 minutes, then leave it to cool completely.
6. Bring the stock to the boil in a wide pan and stir in the saffron liquid and a little salt.
7. Add the rice and cook it uncovered over medium heat for about 16 minutes, stirring, until all the liquid has been absorbed and the rice is tender and sticky.
8. Beat the butter and Parmigiano into the hot rice until it is glossy.
9. Spread the rice on a tray in a thin layer and chill it for at least 2 hours, until cold and firm.
10. Wet your hands with cold water and take a handful of rice, about 100g.
11. Flatten the rice in your palm into a thick disc and press a hollow into the centre.
12. Fill the hollow with a heaped teaspoon of cold ragù and a cube of cheese.
13. Close the rice over the filling and shape it into a smooth ball or a cone, making sure no filling shows.
14. Set each arancino on the lined tray and repeat until the rice is used up.
15. Whisk the flour and cold water into a smooth batter the thickness of double cream.
16. Dip each arancino into the batter, letting the excess drip off.
17. Roll it in the breadcrumbs, pressing to give a thick even coat.
18. Heat the frying oil to 175C in a deep pan.
19. Fry the arancini two or three at a time for 4 to 5 minutes, turning them, until deep orange-gold all over.
20. Lift them onto kitchen paper and rest them for 5 minutes before eating so the centre is not molten.