Arancini Siciliani

Instructions

1. Step 1

   Combine the chicken stock, saffron, and salt in a saucepan and bring to a gentle simmer over medium heat.

   Timer: 5 min (fixed)

   Cookware: saucepan

2. Step 2

   Stir in the rice, reduce to low heat, and cook until tender and the liquid is absorbed.

   Timer: 18 min (fixed)

   Cookware: saucepan, wooden spoon

3. Step 3

   Remove the saucepan from the heat and stir in the butter and Parmesan cheese.

   Timer: 2 min (fixed)

   Cookware: saucepan, wooden spoon

4. Step 4

   Spread the rice in a thin layer on a rimmed baking sheet and cool completely.

   Timer: 45 min (fixed)

   Cookware: rimmed baking sheet

5. Step 5

   Heat the olive oil in a large frying pan over medium heat. Add the onion, carrot, and celery and cook until softened.

   Timer: 7 min (fixed)

   Cookware: cutting board, knife, Large frying pan, wooden spoon

6. Step 6

   Add the beef and black pepper. Cook over medium heat, breaking the meat apart, until browned with no visible raw patches.

   Timer: 6 min (fixed)

   Cookware: Large frying pan, wooden spoon

7. Step 7

   Pour in the wine and cook over medium heat until it has mostly evaporated.

   Timer: 3 min (fixed)

   Cookware: Large frying pan, wooden spoon

8. Step 8

   Stir in the tomato paste, passata, and salt. Reduce to low heat and simmer until the ragù is thick rather than runny.

   Timer: 18 min (fixed)

   Cookware: Large frying pan, wooden spoon

9. Step 9

   Stir in the peas and cook until tender, then remove the pan from the heat and let the ragù cool.

   Timer: 5 min (fixed)

   Cookware: Large frying pan, wooden spoon

10. Step 10

    Divide the cooled rice into 12 portions. Flatten each portion in your palm and make a hollow in the center.

    Timer: 8 min (fixed)

    Cookware: rimmed baking sheet

11. Step 11

    Place a spoonful of ragù and one mozzarella cube in each hollow. Enclose the filling and compress the rice into firm balls.

    Timer: 15 min (fixed)

    Cookware: rimmed baking sheet

12. Step 12

    Whisk the flour, water, and salt in a mixing bowl to make a smooth, thin batter.

    Timer: 3 min (fixed)

    Cookware: mixing bowl

13. Step 13

    Dip each rice ball in the batter, let the excess drip off, and roll it thoroughly in the breadcrumbs.

    Timer: 10 min (fixed)

    Cookware: mixing bowl, rimmed baking sheet

14. Step 14

    Pour the frying oil into a large pot, leaving substantial headroom, and heat it to 175°C over medium heat.

    Timer: 10 min (fixed)

    Cookware: Kitchen thermometer, large pot

15. Step 15

    Fry the arancini in small batches until deep golden and heated to at least 74°C at the center.

    Timer: 4 min (fixed)

    Cookware: Kitchen thermometer, large pot, slotted spoon

16. Step 16

    Transfer the fried arancini to a wire rack and rest briefly before serving warm.

    Timer: 5 min (fixed)

    Cookware: slotted spoon, wire rack