Arancini of rice

Bring the broth to a boil and keep it warm. Pour in the rice. saucepan hot, toast it for 1 minute while stirring, then cook by adding the hot broth ladle by ladle. Stir regularly; finish cooking when the liquid is absorbed and the rice is al dente. Remove from the heat, vigorously stir with Parmigiano Reggiano and the two eggs beaten until obtained a mixture shiny and slightly sticky. Spread on baking pan to cool down.

Gently sauté finely sauté the onion in a little oil until sweet, add the meat and brown until golden; deglaze optionally with a little wine. Add the tomato passata and the peas, salt and cook over medium heat for about 20 minutes until the sauce is thick and compact. Let it cool completely. ragù before using it.

Wet your hands and take 80–90g (3.17 oz) portions of rice; flatten in your palm, place a tablespoon Of ragù in the center and close, pressing until the dough forms a compact sphere. Dip in the beaten egg and coat in the breadcrumbs, pressing to adhere. For a firmer crust, chill for 15 minutes in the refrigerator and repeat the breading process.

Heat plenty of seed oil to 170–180°C (356°F). Fry a few arancini at a time for 4–5 minutes, until golden brown and hissing regularly. Drain on paper towels, remove excess oil and transfer to the oven at 80°C (176°F) until ready to serve. Serve immediately for maximum contrast between the crispy exterior and creamy center.