Arancini

• 120 g Wheat flour (for the batter)
  Swaps (2)
• 400 g Rice (risotto rice (arborio or carnaroli))
  Swaps (2)
• 40 g Butter
  Swaps (2)
• 1 u Onion (finely chopped: half for the ragù and half for the rice)
• 1 clove Garlic (for the sauce)
• 1 u Carrot (small, finely chopped)
• 80 ml White wine (dry, or red wine)
  Swaps (1)
• Salt (to taste)
• Black pepper (freshly ground, to taste)
• 1.5 l Sunflower Oil (for deep-frying)
• 1 tablespoon Tomato Puree (concentrated)
• 3 tablespoons Extra Virgin Olive Oil (for the ragù and the sauce)
• 250 g Ground Beef (beef, or half beef and half pork)
  Swaps (4)
• 100 g Mozzarella (or caciocavallo, in small cubes and well drained)
  Swaps (1)
• 1.2 l Chicken Stock (or vegetable stock, hot)
  Swaps (1)
• 1 pinch Saffron (threads (or one sachet of powder))
  Swaps (1)
• 6 leaves Basil (for the sauce and to serve)
• 200 g Breadcrumbs (fine)
  Swaps (2)
• 60 g Parmesan (grated)
  Swaps (1)
• 100 g Peas (frozen or fresh)
• 600 g Chopped Tomatoes (tinned: 200 g for the ragù and 400 g for the sauce)
• 200 ml Water (cold, for the batter)

Instructions

1. 1

   Make the ragù: heat 2 tablespoons of oil in a saucepan and gently fry half the onion and the carrot over medium heat until soft.

   8 min

2. 2

   Turn up the heat, add the meat and brown it, breaking it up with a spoon, until no longer pink. Pour in the wine and let it bubble away.

   8 min

3. 3

   Stir in the tomato purée and 200 g of the chopped tomatoes, season with salt and pepper and simmer gently, partly covered, stirring now and then. Add the peas for the last 10 minutes. The ragù should be thick and almost dry; if there is liquid left, uncover and let it reduce. Transfer to a bowl and leave to cool.

   45 min

4. 4

   Meanwhile, start the rice: dissolve the saffron in a ladleful of hot stock. In another pan, melt half the butter and soften the rest of the onion over low heat without letting it colour. Add the rice and toast it for a couple of minutes, stirring.

   7 min

5. 5

   Add the hot stock a ladleful at a time, stirring constantly and waiting for each one to be absorbed before adding more. Halfway through, add the saffron stock. Cook until the grains are al dente and the rice is drier and stiffer than a normal risotto.

   18 min

6. 6

   Off the heat, stir in the rest of the butter and the Parmesan and check the seasoning. Spread the rice in a thin layer on a large tray so it cools quickly. As soon as it stops steaming, cover and refrigerate until cold and firm, at least 2 hours or overnight.

   2 hr

7. 7

   Make the sauce: warm the rest of the oil with the crushed garlic clove, add the remaining 400 g of tomatoes and a little salt and simmer gently until thickened. Remove the garlic, add a few torn basil leaves and blend if you like it smooth.

   20 min

8. 8

   Whisk the flour with the cold water and a pinch of salt into a smooth batter, like thick cream. Put the breadcrumbs in a shallow dish.

   3 min

9. 9

   With damp hands, take a portion of rice the size of a mandarin (about 100 g), flatten it in your palm and press the centre to make a cup. Add a spoonful of ragù and a couple of cubes of mozzarella, cover with a little more rice and press it closed into a smooth ball with no cracks. Repeat until everything is used up.

   25 min

10. 10

    Dip each ball in the batter and then in the breadcrumbs, pressing so they stick well all over. If you have time, chill them for half an hour to firm up.

    30 min

11. 11

    Heat the oil in a deep pan to 170–175 °C. Fry the arancini in batches of two or three, turning them carefully, until deep golden; the cheese in the centre should be melted. Drain on a rack or kitchen paper.

    20 min

12. 12

    Warm the tomato sauce, spoon a generous ladleful onto each plate and sit the arancini on top. Finish with a basil leaf and serve hot.