Step-by-Step Instructions

Step 1: Prepare the Ragu Filling

Heat Oil: In a skillet, heat 1 tablespoon of olive oil over medium heat.

Cook Aromatics: Add the chopped onion and garlic, sautéing until translucent (about 3-4 minutes).

Brown Meat: Add the ground beef or sausage. Cook until browned, breaking it up with a spoon.

Add Tomatoes: Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 10-15 minutes until thickened. Set aside to cool.

Step 2: Make the Risotto

Sauté Onions and Garlic: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until soft.

Toast Rice: Add Arborio rice, stirring for 1-2 minutes until it’s slightly translucent.

Add Broth Gradually: Add warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, which should take about 18-20 minutes until the rice is creamy but al dente.

Mix in Cheese and Egg: Remove from heat, stir in Parmesan cheese, and beaten egg. Season with salt and pepper. Spread the risotto on a baking sheet and let it cool for about 30 minutes.

Step 3: Assemble the Arancini

Shape Balls: Once cooled, take a handful of risotto and flatten it in your palm. Place about 1 teaspoon of ragu filling in the center, then mold the risotto around it to form a ball. Repeat until all the risotto and filling are used.

Prepare Coating: Set up a breading station: one dish with beaten eggs and another with breadcrumbs.

Bread the Arancini: Dip each ball into the egg, allowing excess to drip off, then roll in breadcrumbs to coat evenly.

Step 4: Fry the Arancini

Heat Oil: In a deep fryer or heavy-bottomed pot, heat oil to 350°F (175°C).

Fry Balls: Fry arancini in batches for about 3-4 minutes or until golden brown, turning occasionally. Remove with a slotted spoon and drain on paper towels.

Variations

Vegetarian Option: Use sautéed mushrooms or spinach in place of meat in the ragu filling.

Cheese Stuffing: Add mozzarella cheese in the center for a gooey surprise.

Spicy: Mix red pepper flakes into the ragu for an extra kick.