Sicilian arancini with Bolognese filling

Heat four to five tablespoons of extra virgin olive oil in a stainless steel pot.

Cook the chopped onion until golden brown, seven to ten minutes.

Add one liter of vegetable stock and 120 g butter, let the butter melt, stir in one tablespoon of tomato paste and bring to a boil.

Add the arborio rice, stir, cover and cook until the liquid is absorbed, stirring so the rice does not stick. The rice must stay dry and al dente, not creamy.

Stir more butter through the cooked rice until it melts.

Spread the rice on a tray without pressing hard, grate pecorino or parmigiano over the surface, and chill: about half an hour in the fridge or an hour at room temperature.

For the filling, cook the celery, carrot and onion soffritto in extra virgin olive oil over medium heat for ten minutes.

Add the ground beef over medium-high heat and brown it, breaking it into small pieces.

Add the peas, the tomato paste and torn basil leaves, then a splash of water, and stir until the tomato colour comes back.

Cook over medium-low heat for 20 to 30 minutes, stirring and adding water so it stays moist. Season with sea salt and black pepper.

Stir a little butter through the filling at the end.

Chill the filling in the fridge at least one hour.

Cut the fiordilatte into very small cubes.

With wet hands, take cold rice in the palm, fill generously with meat and cheese, cover with more rice and press into a tight ball.

Rest the balls in the fridge one to two hours, ideally overnight, so the starch sets them and they do not break in the fryer.

For the pastella, mix flour and water to a runny cream. Roll the arancino through it, then through breadcrumbs, and set on a tray lined with baking paper.

For the egg method, beat two eggs, dip the arancino, drain and coat in breadcrumbs.

Heat sunflower oil to 180 Celsius and fry the arancini five to seven minutes, moving them around, until dark brown.

Serve on a pool of tomato sauce with a little more tomato on top, grated pecorino and a basil leaf.