Rice Ball Recipe

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced carrot, celery and onion and cook, stirring occasionally, until softened and translucent (about 6–8 minutes). Add minced garlic and cook 30 seconds more.

Increase heat to medium-high, add ground beef and cook, breaking up with a spoon, until browned and no longer pink (5–7 minutes). Drain excess fat if needed.

Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add red wine (if using) and simmer until mostly evaporated, about 2 minutes.

Add crushed tomatoes, bay leaf, oregano, 3/4 tsp salt and 1/2 tsp pepper. Reduce heat to low and simmer gently, partially covered, for 20–30 minutes to develop flavor. If sauce becomes too thick, add a splash of water or stock. Remove bay leaf and adjust seasoning.

Keep warm. For an especially smooth, spoonable bolognese, pulse briefly in a food processor or use an immersion blender to slightly reduce large chunks — leave some texture.

Warm the stock in a saucepan and keep at a gentle simmer.

In a wide, heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add finely chopped onion and cook until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds.

Add Arborio rice and toast, stirring, for 1–2 minutes until edges of rice look translucent.

Pour in white wine and stir until mostly absorbed.

Begin adding simmering stock, about 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue for 18–22 minutes until rice is creamy and al dente. You may not need all the stock.

Stir in 2 tablespoons butter, grated Parmesan, frozen peas (if using), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. The risotto should be slightly loose but firm enough to shape when cooled briefly.

Spread the finished risotto onto a baking sheet or tray in an even layer (about 1–1.5 cm thick). Chill in fridge for at least 1 hour (or 20–30 minutes in freezer) until firm enough to handle.

Prepare breading stations: one shallow bowl with flour seasoned with 1/4 tsp salt, a second bowl with beaten eggs, and a third bowl with breadcrumbs.

Scoop about 1.5–2 tablespoons (approximately 30 g) of chilled risotto into your hand and flatten slightly. If using mozzarella center, place a small cube (about 1 teaspoon size) of mozzarella in the center. Top with about 1 teaspoon of warm bolognese sauce (not overly wet) if you want a saucy core.

Enclose filling by forming risotto around the filling into a compact ball about 1.5–2 inches (4–5 cm) across. Press firmly so it holds its shape.

Roll each ball in the seasoned flour, tap off excess, dip into beaten eggs, then coat thoroughly with breadcrumbs. For extra-crispy crust, double dip: chill 10 minutes and repeat egg + breadcrumb step.

Place breaded balls on a tray and chill in fridge for 15–20 minutes to set coating.

Pour vegetable oil into a deep heavy skillet or saucepan to a depth of about 2–3 inches (5–7 cm). Heat oil to 170–175°C (340–350°F). If you don't have a thermometer, a breadcrumb should sizzle and rise slowly when dropped in.

Fry rice balls in small batches (4–6 at a time depending on pan size) for 3–4 minutes, turning occasionally, until golden brown and crisp. Do not overcrowd the pan; adjust heat to maintain oil temperature.

Using a slotted spoon, transfer fried balls to a paper towel–lined tray to drain. Sprinkle lightly with a pinch of sea salt while hot.

Serve 3–4 rice balls per person, spoon a little warm bolognese sauce on the plate or place a dollop on each ball, and finish with extra grated Parmesan and torn basil leaves. Grind fresh cracked black pepper over the top.