Arancini di Riso al Ragù (Fried Rice Balls with Beef Ragù and Mozzarella)

Ragù

• 2 tbsp Vegetable oil
• 1 medium Yellow onion
• 1 medium Celery
• 350 g Minced beef
• 100 ml Dry White Wine
• 300 g Tomato passata

Rice and assembly

• 300 g Arborio rice
• 60 g Pecorino Romano cheese
• 150 g Mozzarella
• 2 Egg
• 140 g Breadcrumbs
• 900 ml Vegetable oil

1. Make the ragù: heat 2 tbsp vegetable oil in a large frying pan over a medium heat. Finely chop the yellow onion and celery, then cook for 8 to 10 minutes until softened but not coloured.
2. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has evaporated. Pour in the dry white wine and let it bubble for 2 minutes.
3. Stir in the tomato passata, bring to a gentle simmer, then cook for 25 to 30 minutes until thick and rich. Tip into a bowl and cool completely, then chill until firm so it is easy to portion.
4. Cook the rice: put the arborio rice in a saucepan with 900 ml water and bring to the boil, then reduce to a steady simmer. Cook for 15 to 18 minutes until tender and the water is absorbed; spread on a tray to cool quickly.
5. Once the rice is cool, mix in the pecorino romano cheese and 1 egg until the rice holds together when pressed. Cut the mozzarella into small cubes and keep chilled.
6. Shape the arancini: with damp hands, flatten a portion of rice in your palm, add a spoonful of chilled ragù and a cube of mozzarella, then enclose with more rice and roll into a firm ball. Repeat to make 10 to 12 balls, placing them on a tray as you go.
7. Set up the coating: beat the remaining egg in a bowl, and put the breadcrumbs in a second bowl. Roll each ball in egg, then in breadcrumbs, pressing so the coating is even; chill for 15 minutes to help them set.
8. Deep-fry: heat 900 ml vegetable oil in a large pot to 175°C (350°F). Fry the arancini in batches for 3 to 4 minutes until deep golden and hot through, keeping the oil temperature steady between batches.
9. Drain briefly, then serve straight away while the mozzarella centre is still melting and the coating stays crisp. If needed, keep cooked batches warm in a 120°C (250°F) oven for up to 20 minutes.

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