Arancini are elegant, crispy bites of warm risotto with melting cheese centres. If desired, they can be further elevated by the addition of a drizzle of white truffle oil when stirring in the Parmesan. For convenience, make the risotto a day ahead.
ingredients
Rice
Meat Filling
Cooking The Rice Balls
directions
In large saucepan, bring water and saffron to boil.
Add rice; reduce heat to low and cook, stirring frequently, for about 20 minutes or until tender but firm.
Add cheese and butter. Let cool completely.
Stir in egg; set aside.
Meanwhile, in large skillet, heat oil over medium heat; cook onion, celery, garlic and hot pepper flakes for about 5 minutes or until softened.
Add beef and cook, breaking up with spatula, for about 5 minutes or until no longer pink.
Stir in parsley, peas, salt and pepper.
Whisk together stock and tomato paste; stir into meat mixture and cook over low heat for about 10 minutes or until no liquid remains. Let cool completely.
In shallow dish, whisk eggs; set aside.
Divide rice mixture into 8 balls.
With fingers make indentation in each ball; fill with 1 tablespoon (15 mL) of the meat mixture. Seal indentation.
Roll balls in flour; then in egg; then in bread crumbs. Set aside on parchment paper-lined baking sheet. (Make ahead: Cover and refrigerate for up to 4 hours.)
In large deep saucepan or deep fryer, heat oil over medium heat to 375°F (190°C).
Fry balls, in batches, for about 3 minutes or until golden and crispy.
Drain onto paper towel lined baking sheet.