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Ingredients

Saffron Risotto:

• 5 to 6 cups chicken or beef stock
• 1/8 teaspoon ground saffron
• 4 tablespoons sweet butter
• 1 1/2 cups Arborio rice
• Salt and freshly ground black pepper
• 1 large egg yolk, at room temperature
• Freshly grated Parmesan cheese, to taste

Ragu:

• 1/2 cup olive oil
• 2 1/2 pounds ground veal
• 1 medium onion, finely chopped
• 1 cup tomato paste
• 1 (6-ounce) piece Parmesan cheese rind
• 2 carrots, peeled and quartered
• 1 teaspoon sugar
• 3 cups chicken stock
• Salt and freshly ground black pepper

Description

Food Network Invites You To Try This Arancine With Ragu Recipe From Mario Batali.

Food Network