How to make it
6 steps. Take it one step at a time.
Bring the vegetable broth
In a large pot, bring the vegetable broth to a boil. Add the Arborio rice and saffron. Reduce heat and simmer, stirring occasionally, until the liquid is fully absorbed and the rice is tender, about 18-20 minutes.
20 minRemove the rice from heat
Remove the rice from heat. Stir in the butter and grated Parmesan cheese until melted and well combined. Spread the rice out on a large tray to cool completely to room temperature, or refrigerate.
Prepare the filling
While rice cools, prepare the filling. Sauté the onion in a pan with a little oil until translucent. Add the ground beef and cook until browned. Stir in the tomato paste and peas, seasoning with salt and pepper. Simmer for 10 minutes until thick, then let cool.
10 minTake a handful of the cooled rice and flatten it
Take a handful of the cooled rice (about the size of a small orange) and flatten it in your palm. Place a spoonful of the ragù mixture and a cube of mozzarella in the center. Carefully fold the rice around the filling to form a tight, smooth ball.
Prepare three bowls
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball first in the flour, then the egg, and finally the breadcrumbs until evenly coated.
Heat the vegetable oil
Heat the vegetable oil in a deep pot to 350°F (177°C). Fry the arancini in batches for 4-5 minutes, or until they are golden brown and crispy all over. Drain on paper towels and serve warm.
5 min
A little kitchen wisdom
For the best results, prepare the risotto the day before so it is completely cold and easy to shape. Use high-quality Arborio or Carnaroli rice for the perfect starchy texture.
