Ingredients:

  • 1 tbsp Olive Oil (15 ml)
  • 1 small Onion, finely chopped (approx. 1/2 cup chopped)
  • 1 cup Arborio Rice (200g)
  • 1/2 cup Dry White Wine (120 ml)
  • 4 cups Chicken Broth, warmed (950 ml)
  • 1/4 cup Grated Parmesan Cheese (30g)
  • 2 tbsp Unsalted Butter (30g)
  • Salt and freshly ground Black Pepper to taste
  • 1 tbsp Olive Oil (15 ml)
  • 1/2 lb Ground Beef (225g)
  • 1/4 cup finely chopped Onion (approx. 1/4 of an onion)
  • 1 clove Garlic, minced
  • 1/2 cup Tomato Sauce (120 ml)
  • 1/4 cup frozen peas (30g)
  • 1 tsp dried oregano
  • Salt and freshly ground Black Pepper to taste
  • 1 cup All-Purpose Flour (120g)
  • 2 Large Eggs, beaten
  • 2 cups Breadcrumbs, preferably panko (about 200g)
  • 4 oz Mozzarella, cut into 12 small cubes (approx. 115g)
  • Vegetable Oil, for frying

Instructions:

  1. Prepare the Risotto: Sauté onion in olive oil. Add rice and toast slightly. Deglaze with white wine. Gradually add warm broth, stirring constantly until absorbed. Stir in Parmesan and butter. Season. Cool completely.
  2. Make the Ragu: Brown ground beef in olive oil. Add onion and garlic, cook until softened. Stir in tomato sauce, peas, and oregano. Season. Simmer until thickened. Cool slightly.
  3. Assemble the Arancini: Take a scoop of cooled risotto and flatten it in your hand. Place a cube of mozzarella and a spoonful of ragu in the center. Form a ball, ensuring the filling is completely enclosed.
  4. Coat the Arancini: Dredge each arancini in flour, then dip in beaten egg, and finally coat thoroughly in breadcrumbs.
  5. Fry the Arancini: Heat vegetable oil in a deep fryer or saucepan to 350°F (175°C). Fry arancini in batches until golden brown and heated through.
  6. Drain and Serve: Remove arancini from oil and place on a wire rack to drain excess oil. Serve immediately.