
Crisp, golden-fried rice balls filled with savory beef ragù and gooey mozzarella, a satisfying contrast of textures. Make the risotto a day ahead for easier shaping and a cleaner, creamier center.
2 cup arborio rice
6 cup chicken stock, kept hot
3 tbsp olive oil
2 tbsp butter
1 onion, finely chopped
2 clove garlic, minced
1 cup dry white wine
3 oz parmesan, grated
1 ½ tsp salt
½ tsp black pepper, freshly ground
8 oz ground beef
1 cup tomato sauce
1 tbsp olive oil
½ tsp dried oregano
6 oz mozzarella, cut into 12 small cubes
3 eggs, beaten, divided
1 cup all-purpose flour
2 cup breadcrumbs, preferably panko
48 oz vegetable oil, for frying
2 tbsp flat-leaf parsley, chopped
Nutritional information is calculated using an ingredient database and should be considered an estimate.

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