Ragu Arancini Recipe (with Video)

Arancini Method
1. Shape the arancini into a cone, ball, oval, or square shape by placing a large scoop (~110 grams) of the cooled rice onto one of your hands.
2. Pat the rice into a ball, then create a deep divot in the center.
3. Fill the cavity with about 2 teaspoons - 1 tablespoon of filling.
4. Add another 40 grams of rice to the top of the filled rice ball to seal the filling in, then pat into your arancini shape of choice.
5. Allow the shaped and filled arancini to chill in the refrigerator for 30 minutes.
6. Prepare the dredging station: fill three bowls, one with flour, one with beaten eggs, and the other with breadcrumbs.
7. Dredge the chilled arancini in the flour, then egg, then breadcrumbs.
8. Fry at 350 °F for 4-6 minutes or until golden brown and crisp.
Rice Base Method
1. Add the stock, butter, and salt to a high-walled skillet or pot.
2. Bring the stock mixture to a boil, then add rice and cook for 20-25 minutes.
3. Spread the cooked rice onto a sheet tray to cool completely.
Ragu Filling Method
1. Heat the oil in a large high-walled skillet.
2. Add the vegetables until tender, 4-6 minutes.
3. Add the pork and cook until well browned, 4-6 minutes.
4. Add the nutmeg, bay leaf, and tomato paste to the skillet and stir to combine.
5. Cook the mixture for 1-3 minutes.
6. Add the tomatoes and water, then bring the mixture to a simmer.
7. Cook for 1 hour or until the mixture is thick, bordering on dry.
8. Stir in the frozen peas and parmesan cheese, then season the sauce to taste with salt and pepper.
9. Transfer the ragu to a sheet tray to cool completely or refrigerate overnight.