Whip Up These 6 Delicious Italian Recipes From Serafina's New Cookbook

MAKES 14-18 ARANCINI
5 pounds of beef or chicken bones or a combination of the two
2 carrots
3 small yellow onions
2 ribs celery
1 sprig flat-leaf parsley
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 pound (about 21/3 cups) arborio rice
1 generous pinch saffron
1/2 cup white wine
1 pound ground beef
Salt to taste
Freshly ground black pepper to taste
5 ounces mozzarella, drained and diced
Olive oil for frying
2 large eggs
2 cups breadcrumbs

Place the bones in a stockpot. Add the carrots, 1 onion, the celery, and parsley. Add water to cover. Bring to a boil, then cover with a tight-fitting lid and reduce the heat to a gentle simmer. Simmer for 3 to 4 hours, occasionally removing foam with a skimmer. Add hot water to keep the ingredients submerged, if needed. When the broth is ready, strain it through a cheesecloth-lined colander or strainer, then return it to the pot. Bring to a simmer over low heat.

Chop 1 onion and heat 3 tablespoons of olive oil in a saucepan. Sauté the chopped onion for 2 minutes, then add the rice. Sauté, stirring constantly, for 2 additional minutes, then add the saffron and the wine. Continue to cook, stirring frequently, and when the wine has been absorbed by the rice, add about 1/2 cup of the warm stock to the saucepan. Simmer, stirring constantly, until most of the broth has been absorbed, then add another 1/2 cup of broth. Con-tinue stirring and adding stock when the previous addition has been absorbed, decreasing the amount added slightly each time. Repeat until the rice is cooked al dente, then remove from the heat and set aside to cool.

Chop the remaining onion and heat the remaining 3 tablespoons olive oil in a saucepan. Sauté the chopped onion for 2 minutes, then add the ground beef with a pinch of salt and black pepper. Sauté until browned, stirring frequently and breaking up any large chunks of meat. Once the meat is completely browned, remove from the heat. In a bowl combine the meat and cheese and mix to combine.

In a deep fryer or a pot with high sides, heat the frying oil to 350 ̊F. Line sheet pans with paper towels and set aside.

Pick up some rice and shape it into a ball 11/2 inches in diameter. Press your finger into the center, then fill the indent with a little of the meat and cheese mixture. Pinch the rice around the filling to enclose it. Repeat with the remaining rice and filling.

Whisk the eggs in a shallow bowl. Place the breadcrumbs in a separate bowl. Dredge a rice ball first in egg and then in breadcrumbs to coat on all sides. Repeat with the remaining rice balls.

Fry the arancini in batches, turning them often, until golden, 2 to 3 minutes. Remove from the oil with a slotted spoon or skimmer and place on the prepared pans to drain briefly. Season with salt and serve hot.