Arancini di Riso with Ragù

Method

A deep-golden breadcrumb crust that cracks sharply under the teeth. Inside, the rice is bound and creamy, hiding a heart of simmered meat and cheese that stretches when cut.

1. 1

   Sauté a finely chopped onion in butter. Add the arborio rice and pearl it until translucent. Deglaze with white wine, let it reduce completely, then gradually add the chicken broth. The rice should be al dente and have absorbed all the liquid. Stir in butter and parmesan, then spread on a tray to cool completely.

2. 2

   Brown the pork and beef filling in a sauté pan. Add the tomato caviar and peas. Simmer until the sauce is thick and coats the spoon. The preparation must be dense so as not to soak the rice. Let cool.

3. 3

   Take a ball of rice in your hand, hollow out the center. Place a spoonful of filling and a cube of mozzarella. Close with a little more rice and press firmly to form a compact ball the size of an orange.

4. 4

   Roll each ball successively in flour, beaten eggs, then breadcrumbs. The breading must be uniform and without holes to prevent the cheese from escaping during cooking.

5. 5

   Deep fry the arancini in oil at 170°C. When the crust is a uniform golden brown and the heat has reached the center to melt the mozzarella, remove and drain on paper towels.