Arancini Siciliani (Stuffed Sicilian Rice Balls with Ragù and Mozzarella)

Rice

• 300 g Arborio rice
• 2 tsp Fine sea salt
• 60 g Parmesan
• 2 Egg
• ½ tsp Black pepper

Ragù and filling

• 2 tbsp Olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 250 g Minced beef
• 120 ml Dry White Wine
• 300 g Tomato passata
• 10 g Fresh basil
• 150 g Mozzarella

Coating and frying

• 180 g Breadcrumbs
• 1 liter Sunflower oil

1. Cook the arborio rice in a large pot of well-salted boiling water until just tender, about 14 to 16 minutes. Drain very well, then tip into a mixing bowl and leave to steam-dry for 5 minutes.
2. Stir the parmesan into the warm rice, then beat in the eggs and season with black pepper. Spread the rice out on a tray or wide plate and cool completely, about 30 minutes, so it firms up for shaping.
3. Meanwhile, make the ragù: warm the olive oil in a frying pan over medium heat. Finely chop the yellow onion and cook with a pinch of the salt until soft and sweet, 8 to 10 minutes; finely chop the garlic and cook for 1 minute more.
4. Add the minced beef and cook, breaking it up, until browned and any liquid has evaporated, 6 to 8 minutes. Pour in the dry white wine and simmer until reduced by about half.
5. Stir in the tomato passata and most of the fresh basil, tearing the leaves as you add them and reserving a few for finishing. Simmer gently until thick and rich, 20 to 25 minutes; season with a little more salt if needed, then cool until just warm.
6. Cut the mozzarella into small cubes. With damp hands, take a portion of rice (about the size of a golf ball), press a hollow in the centre, add a spoonful of ragù and a cube or two of mozzarella, then seal with more rice and roll into a tight ball.
7. Roll each ball thoroughly in the breadcrumbs, pressing so the coating adheres all over. Set on a plate while you heat the oil.
8. Heat the sunflower oil in a deep saucepan to 175°C (350°F). Fry the arancini in batches for 4 to 6 minutes, turning, until deep golden and hot through; lift out with tongs and drain briefly.
9. Serve hot, scattered with the reserved basil. If you like, keep the first batch warm in a low oven while you fry the rest.

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