Want a dish to impress your guests? Create the Italian classic Arancini, mainly infused by combining rice and mozzarella/parmesan cheeses. However, we have adapted this slightly to add in the flavours of saffron, minced beef and tomato to give depth to the dish.
- Heat 1 tbsp of olive oil and 1 tbsp of butter in a saucepan, toasting the saffron and stirring it with a wooden spoon so that it does not burn.
- Add the rice and sauté it for a few minutes, add the broth and Maldon Salt and cook for 10 minutes over a high heat without a lid. Lower the heat, then cook for 5 minutes more.
- Cover the saucepan, turn off the heat, and let it stand for 5 minutes. Remove the lid, add 1 tbsp of butter and parmesan cheese, mix and pour over a bowl. Spread it out well with a spatula, cover it with film and leave to cool at room temperature.
- Heat the rest of the butter in a pan, sauté the meat over a high heat for 5 minutes, add the white wine and tomato paste, lower the heat, and cook for 15 minutes with a lid. Chop the mozzarella. When the meat is cold, mix it with the mozzarella.
- Once the rice has cooled, divide it into 8 portions. Cut a piece of cling film and place it over one hand. Spread a portion of rice over the film and compact it into a ball shape.
- Sink your thumb in the centre of the rice ball to make room and add a tablespoon of the filling. Shape the rice back into a ball or cone shape.
- Whisk the water with the flour in a bowl until smooth. Put the breadcrumbs on a deep plate, and heat abundant oil in a small frying pan or on a ladle.
- First, dip each arancino in the bowl with the batter. Drain it a little and roll it through the breadcrumbs until it is completely covered. Fry the arancini two at a time until they are golden. Remove them from the heat with a skimmer and leave them to drain on the tray with absorbent kitchen roll. If you are going to serve them hot, put them to one side in an oven preheated to 60ºC while the others are frying. Sprinkle with a pinch of Maldon Salt to finish.
