Ingredients:

  • 400g Arborio or Carnaroli rice
  • 1 liter chicken stock
  • 50g grated Parmigiano Reggiano
  • 28g unsalted butter
  • 1 pinch saffron threads
  • 125g cooked meat ragu
  • 70g frozen peas, thawed
  • 115g low moisture mozzarella, cut into 1/2-inch cubes
  • 125g all purpose flour
  • 180ml water
  • 200g fine breadcrumbs
  • 1 liter neutral frying oil

Instructions:

  1. Heat the 1 liter of chicken stock until it reaches a gentle bubble. Note: Using hot stock prevents the rice from seizing up.
  2. Add the 400g of rice to a dry pan for 2 minutes until the edges look translucent and smell nutty.
  3. Gradually add the stock and the pinch of saffron, stirring until the liquid is fully absorbed and the rice is tender.
  4. Fold in the 28g of butter and 50g of Parmigiano Reggiano. Note: This creates the velvety texture we're after.
  5. Spread the mixture onto a tray and let it sit for 30 minutes until it is cool to the touch.
  6. Mix the 125g of ragu with the 70g of peas in a small bowl.
  7. Take a handful of rice, make an indentation, and stuff with a spoonful of ragu and a mozzarella cube. Squeeze firmly until a solid ball forms.
  8. Whisk the 125g flour and 180ml water into a slurry, dip the ball, then roll in the 200g of breadcrumbs until fully and evenly coated.
  9. Submerge the balls in the 1 liter of oil at 180°C for 4 minutes until the exterior is deeply bronzed and crackling.
  10. Place on a wire rack for 2 minutes. Note: Resting allows the internal heat to finish melting the cheese.