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Ingredients
For the rice
- 2 lbs of Arborio rice (900 grams)
- 8 cups of water
- 2 Chicken bouillon cubes
- Few threads of saffron or saffron powder packet
- 1/2 stick butter (2 oz) (60 grams)
- 1/2 cup of Pecorino Romano
- Salt to taste
- Pepper to taste
Ragù mixture
- 1 lbs of chopped meat (beef)(450 grams) I used chuck
- 3 tablespoons extra virgin olive oil
- 1/2 cup onions chopped
- 1/2 cup celery chopped
- 1/2 cup carrots chopped
- 1 1/2 cups passata di pomodoro
- 2 cups green peas
- 1/4 cup white wine
- Salt to taste
To assemble rice balls
- 3/4 lbs mozzarella cubed
- 3 cups bread crumbs
- 4 to 5 eggs
- 4 to 6 cups of oil vegetable/canola/sunflower
Instructions
Cooking ragù filling
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In a large sauté pan on medium heat add oil, onions, carrots, celery and salt.
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Sweat the vegetables until golden and add chopped meat.
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Break meat with your spoon and higher heat.
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Once meat is cooked through add wine and let it evaporate. Add the passata and peas, lower heat to a simmer. Cook for about 30 minutes. Let it cool completely.
Cooking rice
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Bring 8 cups of water to a boil. Add bouillon and let it dissolve.
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Add the rice, bring to a boil and lower heat to a simmer.
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Cover and let it cook for about 20 minutes. Stir often so it doesn’t stick to the bottom.
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Once rice is cooked and water fully absorbed add the saffron, butter, cheese and adjust salt and pepper.
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Move it to a cookie sheet and let it cool completely.
Assembling the Rice Balls
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In a shallow plate add the breadcrumbs.
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Whisk the eggs in a shallow plate . I like the 9 inch pie plates. It gives you room to fully coat the rice balls.
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Fill a bowl with cold water. Wet your hands, grab a handful amount of rice. Flatten it and add a spoonful of ragù and diced mozzarella.
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Add a little more rice on top and roll until you have a perfect ball. Size can vary (I don’t like them too small or too large) . Dip in egg wash and coat completely then into the breadcrumbs.
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In a pot with plenty of oil because they need to deep fry bring to 350 degrees Fahrenheit (180 Celsius) temperature. Add the rice balls but don’t overcrowd. Fry until golden. Drain on a paper towel and enjoy hot!
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Buon appetito.
