Arancini with Ragu

Make the ragu by frying the chopped veggies and herbs in a little oil until softened. Add the beef mince, and fry until completely browned. Pour in the wine, leave to bubble for a few mins, then stir in the passata and season well. Simmer for 30 mins, add the peas, and simmer for 30 mins more. Season again and leave to cool.
Make the rice balls by pouring the stock into a large saucepan, adding the saffron, and bringing to the boil. Pour in the rice, and cook until the stock has been completely absorbed - you want it sticky but not stodgy. Beat in the butter and cheese, and set aside until cool enough to handle.
With damp hands, shape 100g of the rice into a cup with a deep hollow. Put 50g of ragu in the middle, then seal the rice ball with another 30g of rice. Repeat to make 8 large, smooth balls. Dip the balls in beaten egg, roll in breadcrumbs, and leave to chill in the fridge for 30 mins. When ready, deep-fry the balls for 8 mins, or until golden brown. Drain on kitchen paper, and serve with salads.

2 hrs

Makes 8

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