Ingredients:
- Tablespoons Unsalted Butter
- /2 cup Yellow Onion, finely diced
- 1/2 cups Arborio Rice
- /2 cup Dry White Wine
- cups Hot Chicken or Vegetable Stock
- Pinch of Saffron Threads (soaked in 2 Tbsp hot stock)
- /2 cup Parmesan Cheese, freshly grated
- lb Ground Beef (80/20 blend)
- Tablespoon Olive Oil
- cloves Garlic, minced
- oz can Crushed Tomatoes
- Tablespoon Tomato Paste
- teaspoon Dried Oregano
- teaspoon Dried Basil
- oz Low-Moisture Mozzarella Cheese, cut into 1/2-inch cubes
- large Eggs, whisked
- cup All-Purpose Flour
- cups Fine Dry Breadcrumbs (Panko recommended)
- Neutral Frying Oil (for 2-inch depth)
Instructions:
- Prepare the Ragù: Heat olive oil over medium-high heat. Add ground beef and cook until browned; drain excess fat. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer partially covered for 30–40 minutes until thick. Cool completely.
- Cook the Saffron Risotto: Melt butter in a heavy pot. Sauté onion until translucent. Add Arborio rice and toast for 2 minutes. Deglaze with white wine, stirring until absorbed. Begin adding hot stock one ladleful at a time, stirring constantly until absorbed before adding the next batch. Halfway through, stir in the soaked saffron.
- Finish Risotto: When the rice is creamy but still al dente (about 20 minutes total), remove from heat. Stir in Parmesan cheese. Spread the risotto thinly onto a lined baking sheet to cool rapidly. It must be fully cold before assembly.
- Assembly: Set up three shallow dishes: flour, whisked eggs, and breadcrumbs. Take about 1/2 cup of chilled risotto, flatten it into a disc in your palm. Place a small spoonful of cooled ragù and 1-2 mozzarella cubes in the center.
- Seal and Chill: Carefully fold the risotto edges up and around the filling, rolling tightly into a smooth, sealed ball. Place formed balls on a lined baking sheet. Chill for a minimum of 2 hours; this step is crucial to prevent blowout during frying.
- Breading: Take one chilled ball. Roll it in flour (shake off excess), then dip completely in the egg wash, and finally coat thoroughly in breadcrumbs, pressing lightly to adhere.
- Frying: Heat 2 inches of neutral oil in a deep pot to 350°F (175°C). Carefully lower 3–4 breaded balls into the hot oil. Fry for 4–6 minutes, turning occasionally, until deep golden brown. Do not overcrowd the pot.
- Drain and Serve: Remove the Arancini with a slotted spoon and drain on a wire rack lined with paper towels. Season immediately with salt. Serve hot, optionally with marinara sauce for dipping.