Ingredients
Serves 4-6 (Makes 20)50 g unsalted butter
1 litre chicken stock or vegetable stock
2 bay leaves
2 tsp sea salt
1 large pinch of saffron threads
300 g risotto rice, (Vialone nano, Carnaroli or Arborio)
2 eggs, lightly beaten
½ cup (40 g) grated pecorino
Vegetable oil, for deep-frying
Filling
¼ cup olive oil
1 small onion, finely chopped
1 small stalk celery, finely chopped
2 sage leaves, chopped
200g minced veal
1 ½ cups tomato passata
Sea salt and freshly ground black pepper
50 g frozen peas
Coating
1 cup plain flour
2 eggs, lightly beaten with 2 tbsp milk
2 ¼ cups dried fine breadcrumbs
Method
For the filling, heat the oil in a frying pan over medium heat. Add the onion, celery and sage and sauté for 6–8 minutes or until the vegetables are soft but have not taken on any colour. Add the mince and break it up with the back of a wooden spoon so that it cooks evenly. Cook the mince for 2–3 minutes or until it is slightly browned, then add the tomato passata and season to taste with salt and pepper. Reduce the heat to low and simmer, stirring occasionally, for 30–35 minutes or until the mixture has the consistency of a thick ragu. Add the peas, then stir and set aside to cool. Transfer the filling to a bowl, cover with plastic film and refrigerate to cool completely.
Meanwhile, melt the butter in a heavy-based saucepan over medium heat. Add the stock and bay leaves and whisk in the salt and saffron. Bring to the boil and, while stirring, add the rice. Reduce the heat to low–medium and simmer, continuing to stir until all of the liquid has been absorbed and the rice is al dente; this will take 20–30 minutes. Turn off the heat and discard the bay leaves. Beat in the eggs and pecorino, then spread the rice mixture over a tray. Leave to cool, then cover with plastic film and refrigerate until cold.
To assemble the arancini, wet your hands a little with water to prevent the rice from sticking, then take a small handful of rice (about 65 g) and shape into a 5 cm ball. Cup your hand around the rice, then use your other thumb to make a cavity in the ball. Place 1 tablespoonful of the filling in the cavity in the rice and remould the ball around it; make sure there are no holes or the filling will leak out during cooking. Place on a baking tray lined with baking paper and repeat with the remaining rice and filling; you should have approximately 20 arancini. Cover and refrigerate for up to 2 days.
To cook:
Preheat the oven to 150°C.
Fill a deep-fryer or saucepan one-third full with oil and heat over medium heat to 160°C. (or until a cube of bread turns golden in 20 seconds).
For the coating, place the flour in a shallow bowl and season with salt and pepper, then place the egg mixture and breadcrumbs in separate shallow bowls. Roll the arancini lightly in flour, dip in egg, then coat with the crumbs. Working in batches, deep-fry the arancini for 3 -4 minutes or until golden. Remove with a slotted spoon and drain on paper towel, then place on a baking tray and keep warm in the oven while cooking the remainder. Serve at once.