Arancini – (Italian Rice Balls)

Boil the chicken broth. In another pan, heat 1 tbsp olive oil and 1 tbsp butter; sauté onion, garlic, and fresh thyme. Season with 1 tsp salt and 1 tsp black pepper.

Add the rice (unwashed); pour in 3 cups of chicken broth and 2 tsp turmeric. Cook for 15 minutes. Add lemon zest, 3 tbsp butter, and 1 tbsp parmesan; mix well. Stir in the onion mixture.

Spread the risotto mixture on a tray, sprinkle parmesan on top, and refrigerate for 1 hour.

For the filling: In a pan, heat 3 tbsp olive oil; add 2 tbsp tomato paste. Add onion, carrot, celery, ground beef, thyme, salt, and pepper. Stir in tomato purée, peas, and basil.

Take portions of chilled risotto, fill the centers with meat filling and mozzarella, then roll into balls.

Coat the balls in flour, then egg, then breadcrumbs; fry until golden and serve.