Sicilian Rice Balls (Arancini)

Rice

• 1200 g water
• 1 tsp fine sea salt
• 400 g risotto rice (e.g. Arborio, carnaroli)
• 25 g unsalted butter, diced
• 80 g Parmesan cheese, grated (see tip)
• 1 medium egg
• 1 pinch saffron powder

Ragù Sauce

• 40 g onion, quartered
• 30 g olive oil
• 100 g beef mince, broken in pieces
• 200 g tinned chopped tomatoes
• 30 g fresh mushrooms, sliced
• 1 Tbsp tomato purée
• ½ tsp fine sea salt
• 1 pinch ground black pepper
• 70 g frozen green peas

Rice Balls

• 2 medium eggs, beaten
• 300 g mozzarella, drained, cut in 18 pieces
• 100 - 150 g breadcrumbs
• oil (e.g. sunflower, vegetable), for frying