Arancini ragu e piselli

Directions

1. Place a pot over medium heat and add the olive oil. Once the oil is hot, add the diced carrot, onion, celery, and a large pinch of salt. Stir well and sauté the sofrito for 8–10 minutes, stirring often until softened.

2. Add the beef and pork mince, turning the heat to high. Break the mince apart with a wooden spoon and season with salt. Continue cooking for 10 minutes until browned.
3. Pour in the wine and cook until reduced by half. Then, add the crushed tomatoes and 100ml (⅓ cup) water. Stir well, reduce the heat to low, and simmer for 3–4 hours, stirring every 20 minutes.
4. Once the ragu is cooked, stir in the frozen peas and check the seasoning. Add more salt and some black pepper to taste. Pour the ragu onto a flat tray and let it cool at room temperature for 1 hour, then transfer to the fridge to cool completely.
5. To roll the arancini, dampen your hands and take a handful of the cooled rice, pressing it together to form a patty. Place it back on the tray, and then form another patty, leaving it in your hand.
6. Add a spoonful of the ragu and 2–3 cubes of mozzarella to the patty in your hand. Place the first patty on top, pressing firmly to ensure the rice completely covers the ragu and cheese, forming it into a ball or coin shape.
7. Place the formed arancini on a tray and refrigerate for at least 2 hours, preferably 4–5 hours, to firm up before the next step.
8. To make the batter (pastella), add the flour to a bowl and slowly whisk in cold water until the mixture reaches the consistency of pouring cream.
9. In a separate bowl, prepare the breadcrumbs.
10. Take the chilled arancini and dip them into the batter, then roll them in the breadcrumbs. Press the breadcrumbs on firmly and place the crumbed arancini back on the tray. Refrigerate until ready to cook.
11. When ready to serve, heat oil in a deep fryer or pan to 160°C (320°F). Fry the arancini in small batches until golden brown. Remove from the oil and let them drain on paper towels before serving.

Arancini rice

1. Place a large pot (with a lid) over medium heat and add the olive oil. Once hot, add the diced onion and a large pinch of salt. Sauté for 5–6 minutes until softened.

2. Next, add the chicken stock along with the saffron, pepper, and nutmeg. Bring the stock to a simmer. Once simmering, stir in the Arborio rice. Bring it back to a simmer, then cover with the lid and reduce the heat to medium-low. Cook for 25 minutes, then remove the lid to check the rice.
3. If the rice is cooked to your liking, turn off the heat and stir in the grated Parmesan until fully melted and combined.
4. Spread the cooked rice evenly onto a large sheet tray and leave it at room temperature for 1 hour to cool. Then transfer it to the fridge to cool completely.