1 qt hot chicken (or vegetable) stock
1/2 cup white wine
1 whole yellow onion
2 cups Arborio or Carnaroli rice
1/4 cup extra virgin olive oil
1 cup grated Parmesan cheese
Kosher salt and ground black pepper
Kosher salt and black pepper
1 lb ground beef and/or pork
1 Tbsp olive oil
1 whole small yellow onion
1 Tbsp tomato paste
1 tsp dried oregano
1 1/4 tsp chili flakes
2 each bay leaves
1 1/2 cups tomato puree
2 Tbsp beef glace
4 cloves garlic
finely minced
1 Tbsp olive oil
1 Tbsp unsalted butter
1 whole leek
cleaned and diced
2 each bay leaves
1 cup English peas
1 Tbsp finely chopped mint
3 cloves garlic
finely minced
1 cup all-purpose flour
6 each eggs
beaten with a pinch of salt
2 cups bread crumbs
Rice bran oil for frying
Optional: finely cubed mozzarella
To Cook the Risotto
Heat a wide pot over medium heat and add the onion and olive oil. Sauté until translucent, about 6 minutes. Add the rice and cook, stirring often, for 2 minutes. Pour in the white wine and cook until almost dry. Add the hot stock, bring to a boil, and reduce to a simmer. Stir occasionally, and if the rice looks dry, add more stock or water. Season liberally with salt. Cook for about 20 minutes, or until rice is just cooked through, but not mushy.
Remove from heat and stir in Parmesan - season to taste with salt and pepper. Spread the rice into a hotel pan, cover with parchment paper, and let cool.
For the Meat Sauce
In a wide pot over high heat, brown the ground meat in the olive oil. Once brown and carmelized, add the onion and garlic. Reduce heat to medium and cook 4 – 5 minutes, until the onion is translucent. Then add the tomato paste, oregano, chili flakes, and bay, and cook for 1 minute, stirring to combine. Add the tomato sauce and glace. Adjust heat to simmer the sauce. Let cook until almost dry, and the liquids have been mostly absorbed. Season with salt and pepper to taste and adjust flavors as desired. Spread filling into a hotel pan and keep chilled until ready to form the arancini.
For the Leek and Pea
Heat the olive oil and butter in a large pan over medium heat. Saute the leek and garlic with the bay for about 5 minutes (until the leeks are soft and translucent). Season to taste with salt and pepper. Remove from heat and let cool. Stir in the English peas and mint. Keep chilled until ready to form the arancini.
To Form the Arancini
Use a large scoop to equally portion the arancini. Use wet hands to form the rice into round balls. Fill with desired mixture, and cheese if using, and place on a tray until ready for breading. Roll the aràncini in flour, then egg wash, and then bread crumbs. Chill aràncini for about 30 minutes before frying if possible.
Preheat deep fryer to 365F (or heat 2 inches of rice bran oil in a large deep pot). Fry until golden brown and hot throughout, about 2 minutes. Remove to a paper towel-lined tray.
To Serve
Serve arancini on a warmed platter. Garnish with grated Parmesan and chopped parsley, if desired.