Arancini al Ragù

Steep the saffron in 2 tbsp of warm water. Cook the rice in the hot stock (add saffron and its water), stirring occasionally, until the stock is fully absorbed and the rice is slightly overcooked, about 18 min. Stir in the butter and parmigiano. Spread on a tray, cool, then refrigerate for 1 hour.

Make the ragù filling: fry the onion in 1 tbsp olive oil until soft. Add the mince and cook until browned. Add the wine, then the passata. Simmer for 20 min until thick. Add the frozen peas in the last 5 min. Season with salt. Cool completely.

Form arancini: wet your hands. Take 80–90 g of cold rice and flatten it in your palm. Place a heaped teaspoon of ragù in the centre. Close the rice around it, packing tightly into a cone or ball shape. Repeat with all the rice and filling.

Set up the breading station: flour in one shallow dish, beaten egg in another, breadcrumbs in the third.

Dust each arancino in flour, dip in egg, then roll in breadcrumbs, pressing firmly to coat. Refrigerate for 20 min.

Heat the sunflower oil to 170°C in a deep pot. Fry the arancini in batches of 2–3 until deep golden all over, about 4–5 min per batch, turning once. Drain on kitchen paper.

Serve immediately while the crust is crisp.