Dairy-Free Arancini with Saffron

Instructions

1. 1In a large heavy-bottomed pot, heat the 2 tablespoons of olive oil over medium heat. Add the 1/2 medium onion, 1/2 medium carrot, and 1/2 stalk celery, finely chopped. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. 2Add the about 225 g ground beef to the pot. Cook, breaking it up with a spoon, until it is browned all over, about 5-8 minutes. Carefully drain off any excess fat from the pot. Stir in the 2 tablespoons of tomato paste and the 1/4 cup dry red wine. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
3. 3While the ragu simmers, in a separate medium saucepan, bring the 3 cups of vegetable broth to a boil over high heat. Add the 1 cup Arborio rice and the 1/4 teaspoon saffron threads. Stir well, then reduce the heat to low, cover, and simmer until the rice is tender and all the broth has been absorbed, about 18-20 minutes. Remove from heat and let the rice cool slightly for about 10 minutes; it should be warm but easy to handle.
4. 4Prepare your breading station: Place the 1/2 cup all-purpose flour in one shallow dish. In a second shallow dish, mix 1/4 cup all-purpose flour with 1/4 cup water to create a thin batter. In a third shallow dish, place the 1 cup dairy-free bread crumbs. Season the bread crumbs with the 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. 5To form the arancini, take about 1/4 cup of the saffron rice into your palm and flatten it into a disc. Spoon about 1 tablespoon of the meat ragu into the center of the rice. Carefully bring the edges of the rice up and around the filling, pressing gently to seal, and shape it into a compact ball about 5.08 cm in diameter.
6. 6Roll each rice ball first in the plain 1/2 cup all-purpose flour, ensuring it's fully coated. Then dip it into the flour and water batter, letting any excess drip off. Finally, roll it in the seasoned 1 cup bread crumbs, pressing gently to adhere. Place the coated balls on a clean plate or baking sheet.
7. 7In a large, deep pot or a deep fryer, heat about 7.62-10.16 cm of neutral oil (not listed, assume user has it) to 175°C. Carefully lower 3-4 arancini at a time into the hot oil using a slotted spoon. Fry for 3-5 minutes, turning them gently, until they are a deep golden brown and crispy on all sides.
8. 8Using a slotted spoon, remove the fried arancini from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining arancini. Serve the arancini hot.

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