Vegetarian Arancini

Finely dice the onion and mince the garlic cloves.

Cut the mozzarella cheese into 12 small cubes and set aside.

Beat the eggs in a shallow bowl and mix the panko breadcrumbs with salt and pepper in another shallow bowl.

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat until shimmering.

Add the diced onion and sauté until softened and translucent.

Add the minced garlic and cook until fragrant.

Stir in the tomato paste and cook, stirring constantly.

Add the crushed tomatoes and dried oregano, reduce heat to low and simmer until thickened, stirring occasionally.

Season the tomato ragù with salt and pepper to taste, then remove from heat and set aside.

Bring the vegetable broth to a simmer in a separate large pot over medium-high heat.

Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat until shimmering.

Add the Arborio rice and toast, stirring constantly until lightly golden.

Add one ladle of hot vegetable broth to the rice and stir frequently until the liquid is mostly absorbed.

Continue adding the broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until the rice is creamy and tender but still has a slight firmness to the grain.

Remove the risotto from heat and stir in the frozen peas, grated Parmesan cheese, and 2 tablespoons of the tomato ragù until well combined.

Spread the risotto on a large baking sheet and refrigerate until cool enough to handle.

Wet your hands lightly with cold water and scoop about 3 tablespoons of risotto into your palm. Press one mozzarella cube into the center and gently form into a ball, ensuring the cheese is completely enclosed. Repeat with remaining risotto and mozzarella to form 12 arancini total.

Place the flour in a shallow bowl, then dredge each arancino lightly in flour, shaking off excess.

Dip each floured arancino into the beaten eggs, coating all sides.

Roll each egg-coated arancino in the panko breadcrumb mixture, pressing gently so the breadcrumbs adhere, and place on a parchment-lined tray.

Heat the vegetable oil in a deep heavy-bottomed saucepan or deep fryer to 170°C (340°F), checking the temperature with a kitchen thermometer.

Carefully place 3-4 arancini into the hot oil and fry, turning occasionally with a slotted spoon, until deep golden brown on all sides.

Remove the fried arancini with a slotted spoon and drain on paper towels.

Repeat frying with remaining arancini in batches, maintaining the oil temperature at 170°C.

Serve the arancini warm with the remaining tomato ragù as a dipping sauce.