Neutral oil for deep-frying (canola or vegetable)
4 cups (1 L) vegetable broth
Pinch saffron threads
1 1/2 cups (375 mL) arborio rice
3/4 cup (175 mL) grated Parmesan or Romano cheese
2 tbsp (30 mL) butter
Veal Filling:
1 tbsp (15 mL) each extra virgin olive oil and butter
1 small onion, finely chopped
1/3 cup (75 mL) each finely chopped carrot and celery
2 cloves garlic, minced
8 oz (250 g) ground Ontario veal
1/2 cup (125 mL) dry wine (white or red)
1 jar (680 mL) tomato passata (strained tomato puree), divided
1 tsp (5 mL) salt, divided
1/4 cup (125 mL) frozen peas
2 fresh basil leaves, torn
Stuffing and Coating:
12 cubes (1/2 inch/1 cm) mozzarella or provolone cheese
1/3 cup (75 mL) all-purpose flour
1 large egg, lightly beaten
2 tbsp (30 mL) water
3/4 cup (175 mL) Italian seasoned breadcrumbs
2 tbsp (30 mL) grated Parmesan cheese
Instructions:
In a large saucepan, bring broth and saffron to boil. Add rice; reduce heat to low and cook, stirring frequently, for about 20 minutes or until tender but firm. Add cheese and butter. Spread onto a lightly oiled baking sheet and let cool completely.
Veal Filling: Meanwhile, in a large skillet heat oil and butter over medium heat. Sauté onion, carrot, celery and garlic for about 3 minutes or until softened. Add veal and ½ tsp (2 mL) of the salt; cook, stirring and breaking up veal for about 6 minutes until browned. Add wine and bring to a simmer. Stir in 1 cup (250 mL) of the passata and simmer for about 15 minutes or until very thick. Remove half of the mixture into a bowl and stir in peas; set aside to cool. Return skillet and remaining meat mixture to medium-low heat. Add remaining passata, remaining salt, and basil leaves to skillet. Simmer gently for about 15 minutes or until thickened slightly.
Stuffing and Coating: Divide rice mixture into 12 balls. With fingers make a large indentation into each ball and fill with about 1 tbsp (15 mL) of the veal filling and cheese cube. Seal indentation. Repeat with remaining filling and cheese. Refrigerate for 30 minutes.
Place flour in a shallow dish. Eggs in another and breadcrumbs and parmesan in a third shallow dish. Roll balls in flour; then in egg; then in breadcrumbs. Set aside on a parchment-paper lined baking sheet.
In large deep saucepan or deep fryer, heat oil over medium heat to about 350°F
(180°C). Fry balls, in batches, about 3 minutes or until golden and crispy. Remove with slotted spoon and drain on rack or paper towel-lined baking sheet.
Spread some of the sauce onto small plates and top with arancini to serve.
Makes 12 balls
Make ahead: You can make the arancini up to the point of before frying them, just cover and refrigerate for up to 4 hours. Let come to room temperature before frying in oil.
Once fried the arancini can be refrigerated for up to 2 days and warmed through in a 350°F (180°C) oven for about 10 minutes or until heated through.
