Saffron Rice Balls with Ragu Filling

Saffron Rice Balls, with Ragu Filling, Arancine

(Makes approx. 10-12, depending on size)

For the Ragu Filling:

3 tbsp of olive oil

1 small yellow onion, diced very fine

1/2 carrot finely diced

1/2 rib of celery finely diced

6 oz. of ground beef, pork and veal (2 oz. each)

8 oz. can of tomato sauce

2 tsp of tomato paste

For the Rice Mixture:

2 cups of Arborio rice

3 cups water (or chicken/beef/vegetable broth)

1 small red onion, finely diced

1/4 tsp chopped saffron

3 tbsp grated Romano cheese

Kosher salt and black pepper to taste

For the Batter:

1/4 cup whole grain flour

2 whole eggs

1/2 cup water

2 cups of plain or seasoned bread crumbs

Vegetable oil for frying

Step 1: Heat 1 1/2 tbsp of olive oil in a 12 inch skillet over medium high heat. Add the yellow onions, carrots and celery. Simmer for about 5 minutes, stirring often. Add the ground meat and simmer another 8 minutes. Stir in the tomatoes and paste, reduce heat to simmer. Cook until almost all of the tomato is evaporated. (About 30 minutes.) Remove to a bowl and let cool. To save time, this mix can be made a day in advance.

Step 2: Heat the remaining oil in a 2 quart sauce pan over medium high heat. Add the red onions and simmer until soft, about 6 minutes. Add rice and stir to coat rice. Add 3 cups of water or broth and the saffron. Let simmer for 10 minutes, then remove from heat and let sit another 10 minutes with the cover on. Remove cover and stir in cheese, salt and pepper. Spread rice on a small baking pan and let cool.

Step 3: In a bowl, whisk together eggs, flour and 1/2 cup of water. In another bowl, add the bread crumbs. In a third bowl, add 1 cup of semolina flour.

Step 4: To assemble, place 2-3 tbsp of rice mixture in the palm of your hand, flatten and then place 1 tsp of meat mixture on top of the rice. Mold rice around the meat mix to encase completely. Press with both hands to form a ball. Then roll in semolina flour, followed by the egg batter as listed in Step #3, and lastly, roll in the bread crumbs. Transfer to parchment paper and repeat with remaining mix until all the balls are rolled. Then place the rice balls in the refrigerator for 20-25 minutes, until firm.

Step 5: In a 4-6 quart pot add enough vegetable oil to reach the depth of 2 1/2 inches. Heat to 350, (check temperature with a deep-fry thermometer.) Working in batches of 5-6 balls, add balls to the hot oil and fry until golden in color. (Approximately 3-4 minutes.) With a slotted spoon, remove balls to a dish with a paper towel. When all balls are cooked, hold in a 160 degree oven until service. If the balls brown to quickly your oil is too hot.

Recipe tips:

I found that this recipe has more flavor if you use a broth (chicken, beef of vegetable) when simmering the rice, rather than using water.

The rice balls form easier if you saute the meat mix in advance and let cool. This can also be done a day or two in advance.

Also consider doubling the ragu mixture and use half as a side for dipping when serving the rice balls.