Arancini Al Ragú Recipe

Heat a heavy skillet or medium saucepan over medium heat. Add olive oil and butter until butter melts.

Add chopped onion, carrot and celery and cook, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes.

Stir in minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high, add ground beef and pork sausage (if using). Break meat up with a spoon and cook until browned with no pink, about 6–8 minutes.

Stir in tomato paste and cook 1–2 minutes to caramelize and deepen flavor.

Deglaze pan with red wine, scraping up any browned bits; simmer 2–3 minutes until most of the wine has evaporated.

Add crushed tomatoes and stock, stir in dried oregano and bay leaf. Bring to a gentle simmer, reduce heat to low and cook uncovered 25–30 minutes until thickened. Stir occasionally.

Stir in thawed peas, season with salt and black pepper. Remove bay leaf. Taste and adjust seasoning. Cool to room temperature before using in arancini (or refrigerate).

Warm the stock in a saucepan and keep it hot over low heat.

In a wide heavy saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add diced butternut squash and sauté 6–8 minutes until edges begin to brown and squash is tender but not mushy. Remove squash and set aside.

Reduce heat to medium-low. Add remaining 1 tablespoon butter and chopped shallot; cook until softened, about 2–3 minutes. Add minced garlic and cook 30 seconds.

Add arborio rice and stir to coat with fat and toast lightly for 1–2 minutes until edges are translucent.

Pour in dry white wine and stir until mostly absorbed.

Add 1/2 cup hot stock and stir frequently. When liquid is mostly absorbed, add another 1/2 cup. Continue adding stock, 1/2 cup at a time, stirring frequently and letting rice absorb liquid each time, until rice is al dente and creamy, about 18–20 minutes total.

Stir the cooked butternut squash back into the rice along with grated Parmesan, 1 tablespoon butter, salt and pepper. Adjust seasoning. Spread the risotto on a rimmed tray or shallow pan to cool quickly to room temperature, then refrigerate until cold (at least 2 hours or overnight).

In a small bowl combine mayonnaise, truffle oil, minced chives, lemon juice, salt and pepper. Stir until smooth. Refrigerate until ready to use.

Prepare three shallow bowls for breading: one with flour seasoned with 1/2 teaspoon salt, one with the beaten eggs, and one with a mix of dry breadcrumbs and fine breadcrumbs.

Line a baking sheet with parchment. With slightly damp hands, take about 1/3 cup of cold risotto and flatten into a 2.5–3 inch disc in your palm.

Place about 1 tablespoon of chilled ragù in the center of the rice disc and a few peas and 1 mozzarella cube. Fold the rice around the filling and roll gently to form a compact ball (about 2–2.5 inches diameter). Repeat to make 12 arancini. If mixture is sticky, wet hands between forming balls.

Roll each ball first in seasoned flour, shaking off excess, then dip in beaten egg, then coat thoroughly with breadcrumbs. Press breadcrumbs on to ensure good adhesion. Chill assembled, breaded arancini on the baking sheet for 20–30 minutes to firm up (this helps prevent bursting in the oil).

Pour vegetable oil into a heavy Dutch oven or deep pot to a depth of 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Fry the arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and heated through. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

Alternatively, for a lighter version, bake at 425°F (220°C) on an oiled sheet for 18–22 minutes, turning halfway, until crisp and golden.

Arrange arancini on a serving platter. Spoon a little truffle & chive mayo onto each or serve the mayo alongside for dipping.

Garnish with sliced chives, a dusting of grated Parmesan and optional microgreens. Serve hot.