Beef Arancini

Instructions

1. Cook the risotto base
   In a large pot, bring beef broth to a simmer. In another large pot, heat 1 tablespoon olive oil over medium heat. Add half the diced onion and cook until translucent, about 3 minutes. Add the rice and stir to coat with oil. Begin adding hot broth one ladle at a time, stirring constantly and allowing liquid to absorb before adding more. Continue until rice is tender but still firm, about 18-20 minutes. Remove from heat, stir in parmesan cheese, and spread on a baking sheet to cool completely.
2. Prepare the beef filling
   While rice is cooling, heat remaining olive oil in a skillet over medium heat. Add remaining onion and garlic, cooking until fragrant, about 2 minutes. Add ground beef and cook until browned, breaking it up with a spoon. Stir in tomato paste and season with salt and pepper. Cook for 5 more minutes, then remove from heat and let cool.
3. Form the arancini
   Take a handful of cooled rice and flatten it in your palm. Place a teaspoon of beef mixture and a cube of mozzarella in the center. Carefully close the rice around the filling, forming a ball about the size of a golf ball. Repeat with remaining ingredients.
4. Bread the arancini
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each rice ball in flour, then dip in egg, and finally coat with breadcrumbs, ensuring complete coverage.
5. Fry until golden
   Heat vegetable oil in a deep pot to 350°F (175°C). Fry arancini in batches, turning occasionally, until golden brown on all sides, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
6. Serve hot
   Allow arancini to cool slightly before serving. They should be crispy on the outside with a melty cheese center. Serve with marinara sauce for dipping if desired.