Sicilian Beef, Pea and Mozzarella Arancini (8 Large Balls)

Heat 2 tbsp olive oil and 1/4 finely chopped onion over medium heat for about 5–7 minutes. Add 1L vegetable stock, 50g of the 100g butter and 15g tomato paste, and bring to a boil.

Stir in 500g Arborio rice, lower heat, cover and cook 15–20 minutes until al dente, stirring occasionally to avoid sticking and adding a little water if needed.

Stir in remaining 50g butter and 60g grated cheese. Spread rice thinly onto a chilled shallow metal tray, cool rapidly and refrigerate within one hour until chilled. Do not leave cooked rice at room temperature for long.

Heat remaining 3 tbsp olive oil in a pan; sauté 1/2 onion, one diced carrot and one diced celery stalk for 8–10 minutes. Reserve the unused 1/4 onion for another recipe.

Add 500g raw ground beef, breaking up lumps; cook until the center reaches at least 71°C. Add 100g peas, the remaining 120g tomato paste, eight basil leaves, 1 tsp salt, 1/2 tsp pepper and a splash of water; simmer roughly 20 minutes until thick.

Transfer ragù to a shallow container, cool promptly and refrigerate within one hour. Shape only after both rice and ragù are thoroughly chilled.

Divide chilled rice into eight portions. Flatten each in your palm, place 1/8 of the ragù and 1/8 of 100g diced mozzarella in the middle, enclose completely and roll into a ball. Chill all eight balls for one hour.

Beat two large eggs and put 200g breadcrumbs on a separate plate. Dip each rice ball in beaten egg, then roll in breadcrumbs to coat the entire surface.

Add about 1L sunflower oil to a deep pot so balls can be submerged, but never fill above half the pot height. Heat to about 180°C; fry two balls at a time for 5–7 minutes until golden, with cooked ragù hot through the center and cheese melted.

Drain on a rack or paper towels and serve all eight warm. Refrigerate leftovers within two hours, eat within 3–4 days and reheat to a center temperature of 74°C. Keep water away from hot frying oil.