Arancini (Italian Rice Balls)

Steps

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1. 1
   Heat olive oil in a large pot and sauté the chopped onion over medium heat until softened.
   ▶ ≈1:38
2. 2
   Add the water with salt and black pepper, and bring to a boil.
   ▶ ≈2:34
3. 3
   Stir in the rice and bring back to boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed.
   ▶ ≈3:37
4. 4
   Once rice is cooked and all water is absorbed, turn off heat and spread the rice on a tray to cool completely.
   ▶ ≈5:25
5. 5
   Mix the grated Pecorino Romano cheese throughout the cooled rice.
   ▶ ≈7:19
6. 6
   In another pot, heat olive oil and sauté the chopped onion, celery, and carrot over medium heat until tender.
   ▶ ≈8:14
7. 7
   Add the ground beef and cook until browned. Season with salt, black pepper, and hot red pepper flakes if using.
   ▶ ≈9:04
8. 8
   Stir in the tomato paste and water, and let simmer until the meat is tender and the sauce thickens.
   ▶ ≈11:39
9. 9
   Add the peas, fresh basil, and mozzarella cheese, stirring gently until the cheese melts. Taste and adjust seasoning.
   ▶ ≈13:15
10. 10
    Once both rice and meat sauce are cool, wet your hands and take a handful of rice. Place a spoonful of meat filling and mozzarella in the center, cover with more rice, and gently squeeze into a ball.
    ▶ ≈15:38
11. 11
    Beat the eggs with salt and black pepper in one bowl. Mix bread crumbs with salt and black pepper in another bowl.
    ▶ ≈23:00
12. 12
    Dip each rice ball in the egg mixture, then roll in the breadcrumb mixture until evenly coated all over.
    ▶ ≈24:11
13. 13
    Heat vegetable oil in a deep pot or skillet. Carefully lower the breaded rice balls into the hot oil and fry until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
    ▶ ≈25:27
14. 14
    Let the rice balls cool slightly before serving. Optional: serve with marinara sauce for dipping.
    ▶ ≈28:25