Classic Sicilian Arancini with Savory Ragu and Mozzarella

Prepare the risotto: In a medium saucepan, bring 4 cups of chicken broth to a simmer. In a separate large pot, melt 1 tablespoon of butter over medium heat. Add the Arborio rice and stir for 1 minute until translucent. Add 1 cup of simmering broth, stirring constantly until absorbed. Continue adding broth, 1/2 cup at a time, stirring until each addition is absorbed before adding the next, for about 20-25 minutes, until the rice is creamy and al dente. Stir in the grated Parmesan cheese. Spread the risotto onto a baking sheet and let it cool completely in the refrigerator for at least 30 minutes.

Prepare the ragu: While the risotto cools, brown the ground beef in a small skillet over medium-high heat for 5-7 minutes, breaking it apart with a spoon. Drain any excess fat. Stir in the tomato paste and cook for 2 minutes. Season with salt and pepper to taste. Set aside to cool.

Assemble the arancini: Take about 1/4 cup of cooled risotto and flatten it in your palm. Place a small amount of ragu and 1-2 cubes of mozzarella in the center. Carefully shape the risotto around the filling to form a ball, ensuring the filling is completely enclosed.

Set up the breading station: Place the flour in one shallow dish, the beaten eggs in a second, and the bread crumbs in a third. Roll each arancino first in flour, then dip in egg, and finally coat thoroughly with bread crumbs, pressing gently to adhere.

Fry the arancini: Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F/175°C. Carefully lower 2-3 arancini into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to remove them and place on a wire rack lined with paper towels to drain excess oil.

Serve immediately while hot and the mozzarella is still melted.