Ingredients

For the Saffron Rice

• 400 g / about 2 cups Arborio, Carnaroli, or Roma rice
• 1 quart / 950 ml lightly salted chicken or vegetable stock
• ¼ teaspoon saffron threads, lightly crushed Or one small packet of ground saffron.
• 30 g / 2 tablespoons unsalted butter
• 50 g / about ½ cup finely grated Pecorino Siciliano or Parmigiano-Reggiano
• Fine sea salt, as needed

For the Ragù Filling

• 1 tablespoon extra-virgin olive oil
• ½ small yellow onion, very finely diced
• 1 small carrot, very finely diced
• 1 small celery stalk, very finely diced
• 225 g / 8 ounces ground beef
• 80 ml / ⅓ cup dry red or white wine
• 2 tablespoons tomato paste
• 240 ml / 1 cup tomato purée
• 80 g / ½ cup green peas, fresh or frozen
• 1 bay leaf
• Fine sea salt and freshly ground black pepper

For Shaping and Frying

• 100 g / 3½ ounces low-moisture mozzarella or caciocavallo, cut into 10 small cubes
• 75 g / about ⅔ cup all-purpose flour
• 150 ml / about ⅔ cup cool water
• 250 g / about 2½ cups fine dry breadcrumbs
• Neutral frying oil, such as sunflower, canola, or peanut oil

Preparation

1. Cook the saffron rice. Warm the stock with the saffron. Add the rice to a wide saucepan with the hot stock, bring to a gentle simmer, and cook until the liquid has been absorbed and the rice is tender but not mushy, about 16–18 minutes.
2. Season and cool. Remove the rice from the heat and mix in the butter and grated cheese. Spread it in a thin layer on a rimmed tray. Cool completely; warm rice will be difficult to shape.
3. Begin the ragù. Heat the olive oil in a saucepan over medium-low heat. Add the onion, carrot, and celery. Cook gently for 7–8 minutes, until softened but not browned.
4. Brown the meat. Add the ground beef, season lightly, and cook while breaking it into very small pieces. Stir in the wine and allow it to reduce almost completely.
5. Finish the filling. Add the tomato paste, tomato purée, peas, and bay leaf. Simmer uncovered for 25–30 minutes, stirring periodically, until the ragù is thick and nearly free of loose liquid. Remove the bay leaf and cool completely.
6. Shape the arancini. Dampen your hands. Press about 70 g of rice into one palm to form a shallow cup. Add about 1½ tablespoons ragù and one cube of cheese. Cover with a little more rice, seal completely, and form a compact ball or gently tapered cone.
7. Apply the breadcrumb coating. Whisk the flour and water into a smooth, thin batter. Dip each arancino into the batter, allow the excess to drain, and roll it thoroughly in breadcrumbs.
8. Chill before frying. Arrange the coated arancini on a tray and refrigerate for 20–30 minutes. This helps the coating set and reduces the chance of splitting.
9. Fry until golden. Heat 2½–3 inches of neutral oil to 350–360°F / 175–182°C. Fry two or three arancini at a time, turning as needed, for about 4–5 minutes or until evenly deep golden.
10. Drain and serve. Transfer carefully to a rack or paper-lined tray. Let them rest for 5 minutes—the filling will be extremely hot—then serve while the crust is crisp and the cheese remains melted.