Arancini

Ingredients

• 300 g risotto rice
• 1 l hot stock
• 0.5 g saffron threads
• 150 g mozzarella, cubed
• 150 g ragu or peas
• 60 g Parmesan, grated
• 3 pieces eggs
• 100 g plain flour
• 200 g fine breadcrumbs
• 1 l sunflower oil, for frying

Steps

1. 1
   Cook a plain saffron risotto, stirring in stock a ladle at a time, until the rice is tender and the mixture stiff rather than loose.
2. 2
   Beat in the Parmesan and one egg, spread on a tray and refrigerate overnight. Warm or soft risotto cannot be shaped and will burst in the oil.
3. 3
   Take a handful of the cold rice, flatten it in your palm, put a cube of mozzarella and a spoon of ragu in the centre and close the rice around it into a ball or cone.
4. 4
   Make sure no filling shows through — any gap will leak.
5. 5
   Roll each ball in flour, then beaten egg, then breadcrumbs.
6. 6
   Chill the coated arancini 30 minutes.
7. 7
   Fry at 175C for 4-5 minutes until deep golden, turning. Drain on a rack, not paper, so the base stays crisp.