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

Rice

• 1 tbsp Vegetable oil
• 1 medium Yellow onion
• 1 medium Celery
• 320 g Arborio rice
• 60 g Parmesan
• 1 Egg

Ragù and filling

• 1 tbsp Vegetable oil
• 1 small Yellow onion
• 1 small Celery
• 300 g Minced beef
• 250 ml Tomato passata
• 150 g Mozzarella

Breading and frying

• 2 Egg
• 180 g Breadcrumbs
• 1 liter Vegetable oil

1. Make the ragù first: finely chop the onion and celery. Heat 1 tbsp vegetable oil in a large frying pan over medium heat, then cook the onion and celery for 8 to 10 minutes until soft. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned.
2. Stir in the tomato passata and bring to a gentle simmer. Cook for 25 to 30 minutes, stirring now and then, until thick enough to hold its shape on a spoon. Tip into a bowl and cool completely.
3. For the rice, finely chop the onion and celery. Heat 1 tbsp vegetable oil in a saucepan over medium heat and cook the onion and celery for 8 to 10 minutes until soft. Add the arborio rice and stir for 1 minute to coat the grains.
4. Add 900 ml water and bring to a steady simmer, stirring often so the rice cooks evenly and turns creamy. Cook for 18 to 22 minutes until the rice is tender and the mixture is thick and spoonable, with little to no liquid left. Take off the heat and stir in the parmesan.
5. Beat 1 egg and stir it into the hot rice mixture until fully incorporated. Spread the rice on a baking tray in an even layer and leave to cool, then chill until firm enough to shape. This cooling step is key for neat arancini.
6. Cut the mozzarella into small cubes. With damp hands, divide the cold rice into 10 to 12 portions and flatten each into a disc. Place a small spoonful of ragù and a cube or two of mozzarella in the centre, then mould the rice around the filling to seal into a ball.
7. Beat the remaining 2 eggs in a bowl. Roll each rice ball in the egg, then coat thoroughly in the breadcrumbs, pressing gently so they adhere. Set on a tray while you heat the oil.
8. Pour 1 l vegetable oil into a deep, heavy pan and heat to 175°C (350°F), checking with a thermometer. Fry the arancini in batches for 4 to 6 minutes, turning, until deep golden and hot through. Drain briefly, then serve straight away while the centre is still gooey.

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