Ingredients
• 500 g Arborio or Carnaroli rice
• 1 litre hot chicken or vegetable stock
• A generous pinch of saffron
• 80 g Parmigiano-Reggiano, grated
• 30 g butter
• For the filling: 150 g minced beef, 80 g frozen peas, 100 ml tomato passata, ½ onion (diced), olive oil, salt and pepper
• 100 g fresh mozzarella, cubed
• For coating: 2 eggs (beaten), breadcrumbs, plain flour
• Sunflower oil, for deep frying
Preparation
1. Make the rice: Cook the rice like a risotto, adding hot saffron-infused stock gradually. When done, stir in butter and Parmigiano. Spread on a tray and cool completely — even overnight in the fridge is ideal.
2. Make the filling: Sauté the onion in olive oil, add the mince and brown it, then stir in the passata and peas. Season and simmer for 15 minutes until thick. Cool completely.
3. To shape: Wet your hands with cold water. Take a generous handful of rice and form a cup in your palm. Add a spoonful of meat filling and a cube of mozzarella. Close the rice around the filling and shape into a ball or a cone. Press firmly so there are no gaps.
4. Coat each arancino: dust in flour, dip in beaten egg, then roll generously in breadcrumbs. Refrigerate for 30 minutes to set.
5. Heat sunflower oil in a deep pot to 175°C (347°F). Fry the arancini in batches for 4–5 minutes, turning occasionally, until deeply golden. Drain on kitchen paper.
6. Serve hot, ideally within minutes of frying, when the mozzarella inside is still molten.
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