Instructions:
- Stage 1: Prepare the Ragu Filling. Brown the ground beef in olive oil; drain off excess fat. Sauté onion and garlic until softened. Deglaze with red wine and reduce by half. Stir in crushed tomatoes, broth, and oregano. Simmer gently, uncovered, for at least 30 minutes until thick. Season well and cool completely.
- Stage 2: Make the Saffron Risotto Base. Heat chicken/vegetable broth in a saucepan; add saffron threads to infuse. In a separate wide pot, melt butter with oil; gently sauté the minced shallot until translucent.
- Toast the Arborio rice for 2 minutes until the edges are translucent. Pour in the white wine and stir until fully absorbed. Begin adding the warm saffron broth, one ladleful at a time, stirring constantly until almost absorbed before adding the next (about 20 minutes).
- Once creamy and al dente, remove from heat. Stir in the Parmesan cheese and the egg yolk until fully incorporated. Season and spread thinly onto a chilled baking sheet. Cover and chill thoroughly (minimum 2 hours).
- Stage 3: Assembly & Breading. Set up the breading station: Flour, Egg Wash, and Breadcrumbs in three shallow dishes. Scoop about 1/3 cup of cold risotto into your palm, flatten it slightly.
- Place one teaspoon of cooled ragù and one small cube of mozzarella in the centre. Gently cup the rice around the filling, rolling carefully between lightly oiled hands to form a tight, uniform ball (about 2 inches wide).
- Roll each ball first in flour (shake off excess), then dip completely in egg wash, and finally coat thoroughly in breadcrumbs, pressing lightly for full coverage. Return to the baking sheet.
- Stage 4: Frying. Heat the frying oil in a deep pot to 350°F (175°C). Carefully lower 3-4 rice balls into the hot oil, ensuring not to overcrowd the pot.
- Fry for 4-6 minutes, turning gently, until deeply golden brown and crisp. Remove with a slotted spoon and drain immediately on a wire rack lined with paper towels. Sprinkle lightly with fine sea salt and serve hot.