Saffron and Ragù Arancini
Ingredients
- 500 gWhite rice (round risotto rice)
- 200 gGround beef 15% fat (fresh)
- 1 pcOnion (finely chopped)
- 80 gParmesan cheese (grated)
- 30 gUnsalted butter (diced)
- 1 pinchSaffron (threads)
- 150 gBuffalo milk mozzarella ("di bufala") (cut into small cubes)
- 50 gGreen peas (blanched)
- 2 tbspTomato caviar (to bind the filling)
- 2 pcEgg (beaten)
- 100 gWheat flour
- 150 gBreadcrumbs
- 500 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1.2 LChicken broth (kept warm)
- 1 tbspTomato paste
Method
A golden crust that cracks under the teeth, releasing a creamy saffron rice and a stringy cheese core. The smell of hot frying blends with the umami scent of simmered meat.
- 1
In a skillet, sauté the white rice with the chopped onion until translucent. Add the warm chicken broth and saffron. The rice must absorb all the liquid and become sticky. Off the heat, stir in the butter and parmesan. Spread on a tray to cool completely.
- 2
Sear the ground beef in a pan with the tomato caviar, tomato paste, and peas. Let it reduce until you get a thick, almost dry filling. The meat should be well browned and the sauce should coat the peas.
- 3
Take a handful of cold rice in a damp hand. Hollow out a well, place a spoonful of filling and a cube of mozzarella. Close with a little more rice to form a compact ball the size of an orange.
- 4
Roll each ball in wheat flour, then in beaten egg, and finally in breadcrumbs. The breading must be uniform and without holes to prevent the cheese from escaping during cooking.
- 5
Dip the balls into the sunflower oil at 180°C. When the crust is golden and crispy, drain them on paper. Serve hot so the heart remains melty.
Frequently asked questions
How do you get this dish right?
- Always work with slightly damp hands so the rice doesn't stick to your fingers.
- The rice must be completely cold, ideally made the day before, otherwise the ball will collapse during frying.
How long does this dish keep?
Store in the fridge for 48 hours. Reheat in the oven at 180°C to keep the crunch, avoid the microwave.
