Arancini recipe

To make the veal ragù, heat the olive oil in a saucepan over medium heat and fry the onion and garlic until the onion is translucent. Add the carrot and celery and fry until soft. Add the veal and stir until well browned. Taste for salt and pepper, then add the tomato paste and cook for a few minutes. Add the wine and simmer for 2–3 minutes, then add the stock. Reduce the heat and simmer gently for 45 minutes, stirring occasionally. The ragù should be thick. Remove from the heat and allow to cool.

To make the risotto, heat the olive oil and half the butter in a heavy-based saucepan over medium heat. Add the onion and fry until translucent. Add the rice and sauté for 1–2 minutes, then pour in the warm chicken stock. Add the saffron and season to taste with salt and pepper. Reduce the heat and simmer, covered with a lid, and stirring from time to time, until the rice is cooked (about 20 minutes). Finish by stirring in the parmigiano reggiano and the remaining butter until well combined. Pour into a shallow dish and set aside to cool.

To make the arancini balls, take a heaped tablespoon of risotto and roll it in the palm of your hand to form a ball. Push a hole in one side and fill with a teaspoon of ragù. Seal the hole and roll again, ensuring the ragù is completely enclosed. Continue making balls with the remaining risotto and ragù.

Heat the olive oil in a large saucepan or deep-fryer until very hot. Roll the balls in flour, then egg, and then breadcrumbs, and fry in batches for about 4 minutes until golden. Drain on paper towel and serve immediately.

SBS cook’s notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.