Preparation

For the bolognese:

Heat 1 Tbsp olive oil in a dutch oven over medium heat, and add 50g pancetta, 2 chopped carrots & 2 stalks of celery and 1 diced onion. Cook for 5 minutes or until softened.
Add 250g ground beef & 250g Italian sausage and break apart. Season with 1 tsp rosemary, 1 tsp thyme & 1 bay leaf. Cook until browned, about 5-7 minutes.
Reduce heat to medium-low, add 2 tbsp tomato paste and cook for a few minutes. Add 250ml white wine to deglaze - reduce until wine is mostly evaporated, 3-4 minutes.
Add 100ml whole milk & 400ml beef stock and simmer until reduced and thickened (approximately 30 to 45 mins - add cornstarch to increase thickness if desired). Chill and set aside.

For the risotto:

In a medium pan over medium heat, add 1 Tbsp of olive oil. Sauté 1 finely diced shallot and 1 clove of garlic for 2 mins. Add 350g arborio rice and toast for 2 mins, deglaze with 200ml dry white wine
Once the wine has reduced, add in ~1L of warm chicken stock, 200ml at a time until absorbed before adding more. Add 1/2 cup freshly grated Parmigiano Reggiano and 2 tbsp unsalted butter. Mix until glossy.
Transfer risotto mixture to a baking tray and leave to cool fully in the fridge (roughly 2-3 hours).
When the risotto has finished chilling, wet your hands and flatten a ball of risotto in your palm. Fill with a spoonful of bolognese and a few pieces of cubed mozzarella, then add more risotto and shape into a ball.
After forming the risotto balls, refrigerate for an hour to set before breading.
Coat the risotto balls in all-purpose flour, then into beaten eggs, then into panko.
Heat 1L of any neutral oil in a medium saucepan, and fry the risotto balls in batches for 5-7 mins, leaving the finished ones in the oven at 300F
Serve on a classic marinara sauce and top with freshly grated parmesan and basil.

Ingredients

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