Aranchini

Quick Summary: Classic Italian fried rice balls stuffed with a savory meat ragù and mozzarella, then coated in crispy breadcrumbs.
Source: Traditional

>> servings: 2
First, prepare the risotto. In a #large saucepan{}, heat @chicken broth{4%cups} with a pinch of @saffron threads{} and keep it at a simmer.
In a separate #heavy-bottomed pot{}, melt @butter{2%tbsp} over medium heat. Add finely chopped @yellow onion{1} and sauté until translucent.
Add @Arborio rice{1.5%cups} to the pot and toast for ~{1%minute}, stirring constantly until the edges of the grains are translucent.
Pour in @dry white wine{0.5%cup} and cook, stirring, until it's fully absorbed.
Begin adding the warm saffron broth one #ladle{}ful at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladleful.
Continue this process for ~{18-20%minutes} until the rice is creamy and al dente.
Remove from heat and stir in @grated Parmesan cheese{0.5%cup}, another @butter{1%tbsp}, @salt{}, and @black pepper{} to taste.
Spread the risotto in a thin layer on a #baking sheet{} and let it cool completely. For best results, chill in the #refrigerator{} for at least ~{2%hours} or overnight.
 
While the risotto chills, make the ragù filling. Heat @olive oil{1%tbsp} in a #skillet{} over medium-high heat. Add @ground beef{0.5%lb} and cook until browned, breaking it up with a #spoon{}.
Add finely chopped @onion{0.5}, @celery{1%stalk}, and @carrot{1} to the skillet and cook until softened.
Stir in @tomato paste{1%tbsp} and cook for another minute. Add @red wine{0.25%cup} to deglaze the pan, scraping up any browned bits.
Add a splash of @water{} or @broth{}, reduce heat, cover, and simmer for ~{20%minutes}.
Stir in @frozen peas{0.25%cup} and cook for a few more minutes until tender. Let the filling cool.
 
To assemble, take a scoop of the chilled risotto into your wet hands and flatten it into a small disc.
Place a spoonful of the ragù and a cube of @mozzarella cheese{4%oz} in the center.
Carefully enclose the filling with the risotto, shaping it into a tight ball about the size of an orange. Repeat with the remaining risotto and filling.
 
Set up a breading station with three #shallow dishes{}: one with @all-purpose flour{1%cup}, one with @eggs{2} (beaten), and one with @breadcrumbs{2%cups}.
Roll each rice ball first in flour, then dip in the egg, and finally coat thoroughly with breadcrumbs.
 
Heat about 3 inches of @vegetable oil{} in a #deep pot{} or #dutch oven{} to 350°F (175°C).
Carefully fry the arancini in batches, being careful not to overcrowd the pot. Fry for ~{4-5%minutes}, turning occasionally, until they are deep golden brown and crispy.
Remove with a #slotted spoon{} and drain on a #wire rack{}. Serve immediately.