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Export 33 ingredients for grocery delivery
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.
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