Step 1

In a medium pot, sauté onion in olive oil for 5-7 minutes on medium heat.

Step 2

Add rice and toast for 3-4 minutes. Add wine to deglaze and cook for another 3 minutes.

Step 3

Slowly add in chicken broth on low heat, one ladle at a time, stirring consistently until it's all absorbed. Add saffron and butter and mix to combine. Add parmesan and heavy cream and mix to combine.

Step 4

Spread out the risotto mixture on a parchment-lined baking sheet and place in the fridge for at least 1 hour or in the freezer for 30 minutes.

Step 5

In the meantime, blend basil whipped ricotta in a food processor.

Step 6

Add flour in one bowl, beaten eggs in another and the breadcrumbs and seasonings in another bowl.

Step 7

Take a few tablespoons of cooled risotto and flatten it in your hand. Add a cube of mozzarella or a tablespoon of bolognese to the middle and form into a bowl.

Step 8

Roll each arancini ball into flour, then into the eggs and then into the breadcrumb mixture.

Step 9

Preheat oil to 350 F and fry arancini for 5-7 minutes or until golden brown and the cheese is melted.

Step 10

Add oil to a large pot on medium-high heat. Sauté onion, carrots and celery until translucent, about 5-7 minutes. Add ground beef and crumble and cook until browned.

Step 11

Add garlic and tomato paste and cook for another 5 minutes. Add wine to deglaze and cook out for 3 minutes.

Step 12

Add tomatoes and season with salt, pepper and sugar. Add frozen peas and simmer for 20 minutes.