Arancini al ragù

Method

1. 1 Cook the risotto with saffron, then spread it out on a tray and refrigerate for 4 hours to allow the rice to firm up.
2. 2 The rice must be completely cold before it can be shaped; if it's warm, the balls will melt in the oil.
3. 3 Simmer ground beef with canned tomatoes and peas for 40 minutes to make a thick ragù.
4. 4 Mold the rice into a cone shape, hollow it out, put the ragù (a type of herb) inside, and wrap it tightly.
5. 5 The conical shape is a hallmark of the ragù-filled arancini from Palermo, while the butter-filled ones are shaped into a round ball.
6. 6 Roll in flour, dip in egg, then coat with breadcrumbs and deep-fry at 180 degrees for 4 minutes.

With an appliance

• Air fryer 1 hr 40 min

  Replace step 6: spray evenly with oil, then bake in a hot air oven at 200 degrees for 16 minutes, flipping at minute 9; the crust will be crispy but lighter in color.