Crispy Outside. Ragù I side. Made i My Ve eta Cuci e Kitche . Photo: Gergő Pejkó There is somethi g deeply satisfyi g about tur i g risotto i to somethi g architectural. Ara ci i are ot just fried rice balls. They are structure. Co trast. Precisio . A d whe do e properly, they are worth the oil thermometer. This versio is Sicilia i spirit, glute -free i executio , a d made i my & bsp;Ve eta Cuci e& bsp; kitche i Vie a— where stai less steel meets Mediterra ea mood. No mozzarella shortcut. Just a proper meat ragù ce ter. Photo: Gergő Pejkó | Hair & bsp;& Makeup: Csilla Kiss | Stylist: Mó ika Laczkó& bsp;| Top a d trouser by Ma go, silk scarf by Arket Photo: Gergő Pejkó& bsp; I gredie ts For the Risotto Base 300 g Arborio rice 1& dash;1.2 L hot vegetable or chicke stock 50 g freshly grated Parmesa 1 tbsp butter Salt to taste Photos: Gergő Pejkó& bsp; For the Meat Ragù Filli g 250 g high-quality grou d beef 1 small o io , fi ely diced 1 small carrot, fi ely diced 1 celery stalk, fi ely diced Olive oil Salt For Coati g (Glute -Free) Glute -free flour (I used Schär Fari a) 3 eggs Glute -free breadcrumbs Neutral oil for fryi g For the Two-To e Tomato Sauce 1 ca crushed red tomatoes 1 ca crushed yellow tomatoes 2 shallots, fi ely chopped 2 garlic cloves, mi ced Fresh rosemary Olive oil Salt A small pi ch of sugar For Slow-Roasted Cherry Tomatoes Cherry tomatoes, halved Olive oil Salt Dried basil (or herbs of choice) A small pi ch of sugar Photos: Gergő Pejkó Step 1: Make the Risotto Toast the rice lightly i a saucepa . Begi addi g hot stock gradually, stirri g co ti uously. Build creami ess slowly. Whe te der but still structured, fi ish with butter a d Parmesa . Seaso . Importa t: The risotto should be slightly firmer tha a di er versio . It eeds to hold shape later. Spread o a tray a d let it cool completely. Step 2: Prepare the Ragù I olive oil, ge tly sauté o io , carrot, a d celery u til soft. Add grou d beef a d cook u til properly brow ed. Seaso well. Let it cool fully before assembli g. Step 3: Slow-Roast the Cherry Tomatoes Place halved cherry tomatoes o a baki g tray. Drizzle with olive oil. Seaso with salt, herbs, a d a small pi ch of sugar. Bake at 120°C for about 90 mi utes u til slightly dried a d i te sely flavorful. Set aside. Step 4: Shape the Ara ci i Take a spoo ful of cold risotto. Flatte it i your ha d. Add a small spoo of ragù i the ce ter. Carefully seal a d roll i to a compact ball. They should feel firm a d co fide t. Step 5: Glute -Free Coati g Coat each ball i : Glute -free flour Beate egg Glute -free breadcrumbs Press ge tly so the coati g adheres properly. Step 6: Fry with Precisio Heat eutral oil to 180°C. Use a thermometer. This is ot optio al. If the oil is too cool, the ara ci i absorb oil. If too hot, they brow too quickly a d stay cold i side. Fry u til deeply golde a d crisp. Drai o paper. Step 7: Make the Two Tomato Sauces Prepare the red a d yellow sauces separately but ide tically. I olive oil, sauté shallots. Add garlic a d rosemary. Pour i crushed tomatoes. Seaso with salt a d a small pi ch of sugar. Simmer u til smooth a d slightly thicke ed. Red i o e pot. Yellow i a other. Photos: Gergő Pejkó& bsp; Plati g Spoo red tomato sauce o to the plate. Add yellow beside it for co trast. Place the crispy ara ci i o top. Fi ish with freshly grated Parmesa . Add the slow-roasted cherry tomatoes for i te sity. Red. Yellow. Golde . Crisp exterior. Rich ce ter. Bala ced acidity u der eath. & bsp; Still cravi g su shi e? Click through to my “Soft Ora ge Bu dt Cake — Because Wi ter Deserves Su shi e Too” o Bloomi g Grape.