Arancini

Ingredients

Instructions

1. 1

   Put the saffron threads into 2 tablespoons of the measured water to bloom. In a small saucepan, bring the remaining water to a boil with the salt. Stir in the arborio rice, lower to a gentle simmer, and cook uncovered for 14-16 minutes, stirring often, until the rice is tender and the liquid is fully absorbed. Off the heat, beat in the butter, Parmigiano Reggiano, and bloomed saffron until glossy and cohesive.

2. 2

   Spread the saffron rice on a tray or large plate in a 2 cm layer so it cools quickly and becomes easier to shape. Let it rest 15 minutes; warm rice will not hold a neat shell.

3. 3

   Meanwhile, heat the olive oil in a frying pan over medium heat. Add the yellow onion and cook for 3-4 minutes until soft but not browned. Add the beef mince and break it up well; cook until no pink remains and some caramelised bits form. Deglaze with the white wine and let it reduce almost completely.

4. 4

   Add the tomato passata, frozen peas, salt, and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the ragù is thick and spoonable rather than saucy; if too wet, the arancini can burst during frying. Spread it on a plate to cool for 5 minutes.

5. 5

   Set up the coating station: place the flour in one bowl, whisk the egg in a second bowl, and put the breadcrumbs in a third. Stir the 60 ml water into the flour to make a thin, smooth batter with no lumps.

6. 6

   With damp hands, divide the cooled saffron rice into 6 equal portions. Flatten one portion into a disk in your palm, making a slight cup. Add about 1 heaped teaspoon of ragù and 2-3 cubes of mozzarella to the centre, then enclose with the rice and shape into a compact ball or slightly pointed oval. Repeat with the remaining rice, ragù, and mozzarella, pressing firmly to eliminate cracks.

7. 7

   Dip each arancino first in the flour batter, letting excess drip off, then coat evenly in breadcrumbs. Press the crumbs on well so the shell is continuous; patch any thin spots before frying.

8. 8

   Heat the neutral frying oil in a small deep saucepan to 170-175°C. Fry the arancini in 2 batches for 3-4 minutes per batch, turning gently, until deeply golden brown all over. They are done when the crust is crisp and the centre is hot enough for the mozzarella to melt. Drain on a rack or paper and immediately sprinkle lightly with the remaining salt.

9. 9

   Let the arancini stand for 2 minutes so the filling settles slightly, then serve hot while the centre is still molten.

Nutrition per serving

Notes

• •Using low-moisture mozzarella is important; fresh wet mozzarella releases too much liquid and can split the rice shell.
• •If the rice feels too soft to shape, chill it for 10 minutes before filling.
• •Keep the frying oil between 170 and 175°C. Lower temperatures make the coating greasy; higher temperatures brown the crust before the centre heats through.
• •Classic accompaniments are a simple tomato sauce or a wedge of lemon, but they are also excellent on their own.

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