Palermo arancine with meat ragù and peas

Method

1. Dissolve the saffron in the hot stock. Soften the rice onion in the butter for about 5 minutes without browning. Add the rice, then enough hot stock to cover it. Cook, stirring and adding the rest as needed, for 16–20 minutes, until tender and quite dry. Season with the rice salt, allowing for the stock.Dissolve the saffron in the hot stock. Soften the rice onion in the butter for about 5 minutes without browning. Add the rice, then enough hot stock to cover it. Cook, stirring and adding the rest as needed, for 16–20 minutes, until tender and quite dry. Season with the rice salt, allowing for the stock.

2. Spread the rice thinly over shallow trays. Cool promptly and put it in the fridge, ideally within 1 hour of cooking; do not leave it in the hot pot. Once cold, cover and refrigerate for the rest of the 12-hour chill.Spread the rice thinly over shallow trays. Cool promptly and put it in the fridge, ideally within 1 hour of cooking; do not leave it in the hot pot. Once cold, cover and refrigerate for the rest of the 12-hour chill.

3. Soften the ragù onion in its oil for 5 minutes. Brown the beef, breaking it up, then add the wine and let it evaporate. Stir in the tomato concentrate diluted with its water. Season with the remaining salt and pepper, then simmer for about 15 minutes, until the meat is cooked and the ragù is thick enough to mound on a spoon. Meanwhile, boil the peas for 3–5 minutes until tender and drain. Cool both promptly, combine and refrigerate until cold.Soften the ragù onion in its oil for 5 minutes. Brown the beef, breaking it up, then add the wine and let it evaporate. Stir in the tomato concentrate diluted with its water. Season with the remaining salt and pepper, then simmer for about 15 minutes, until the meat is cooked and the ragù is thick enough to mound on a spoon. Meanwhile, boil the peas for 3–5 minutes until tender and drain. Cool both promptly, combine and refrigerate until cold.

4. Divide the cold rice into equal portions, using the recipe’s yield count; divide the ragù and cheese evenly too. Flatten a rice portion in a damp palm, make a hollow and add the ragù and cheese. Close the rice around the filling, patching any gaps, then press gently into a compact round ball. Keep the filling entirely enclosed.Divide the cold rice into equal portions, using the recipe’s yield count; divide the ragù and cheese evenly too. Flatten a rice portion in a damp palm, make a hollow and add the ragù and cheese. Close the rice around the filling, patching any gaps, then press gently into a compact round ball. Keep the filling entirely enclosed.

5. Mix the egg white with the beaten whole egg. Pass each ball through flour, then egg, then breadcrumbs, covering it all over and pressing the crumbs on gently. Work with clean, separate coating dishes and discard the leftovers.Mix the egg white with the beaten whole egg. Pass each ball through flour, then egg, then breadcrumbs, covering it all over and pressing the crumbs on gently. Work with clean, separate coating dishes and discard the leftovers.

6. Heat the frying oil to 170–175°C, keeping the pot no more than half full once food is added. Fry a small batch at a time for about 6–8 minutes, turning gently, until golden and steaming hot through the centre. Check the first arancina by cutting it open; allow longer if its centre is not hot. Drain well and serve immediately.Heat the frying oil to 340–350°F, keeping the pot no more than half full once food is added. Fry a small batch at a time for about 6–8 minutes, turning gently, until golden and steaming hot through the centre. Check the first arancina by cutting it open; allow longer if its centre is not hot. Drain well and serve immediately.