Arancini

Finely dice the onion, mince the garlic, grate the Parmesan, cut the mozzarella into 12 small cubes, and beat the eggs in a bowl.

Heat 1 tbsp olive oil in a large pan over medium-high heat until shimmering.

Add ground beef and cook for 5 minutes, breaking it apart with a spoon until browned. Internal temperature should reach 71°C (160°F) — use a thermometer to check.

Add diced onion and cook for 3 minutes until softened and translucent.

Add minced garlic and cook for 1 minute until fragrant.

Stir in tomato passata and cook for 8 minutes until the sauce thickens and the meat is fully cooked.

Add frozen peas and cook for 2 minutes until warmed through, then set the ragù aside to cool.

Heat remaining 1 tbsp olive oil in a separate large pan over medium heat until shimmering.

Add Arborio rice and toast for 2 minutes, stirring constantly, until lightly golden.

Add warm beef stock one ladle at a time, stirring frequently after each addition for 18 minutes until the rice is creamy and al dente.

During the final minute of cooking, stir in saffron threads and grated Parmesan cheese.

Spread the risotto on a baking tray and refrigerate for 20 minutes until cool enough to handle.

Wet your hands slightly and scoop approximately 40g of risotto into your palm, flatten it, place a cube of mozzarella and 1 tsp of ragù in the centre, then shape into a ball enclosing the filling completely. Repeat for all arancini.

Place beaten eggs in one shallow bowl and breadcrumbs mixed with salt and pepper in another.

Dip each arancino into the beaten egg, then roll in breadcrumbs until fully coated.

Heat vegetable oil in a deep pan or fryer to 170°C (use a thermometer to ensure accurate temperature).

Carefully place 3-4 arancini into the hot oil and fry for 3 minutes until deep golden brown on all sides.

Remove with a slotted spoon and drain on paper towels.

Repeat with remaining arancini until all are fried.