Rice Croquettes With Ragu and Fondue (Arancini)

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 1/4 pounds boneless pork loin, chopped into 1/4-inch pieces
• 1/2 cup tomato paste
• 1/2 cup chopped canned tomatoes
• 1/2 teaspoon fennel seeds
• 1 sprig fresh rosemary
• Salt and freshly ground black pepper
• 7 ounces fresh caciocavallo cheese, sliced or cut into small pieces
• 1 3/4 cups chicken or vegetable broth
• 1/4 cup flour
• 2 egg yolks
• 5 1/2 tablespoons olive oil
• 13 cup finely chopped sweet onion
• 1/4 cup tomato paste
• 1 tablespoon saffron threads
• 1 teaspoon freshly grated nutmeg
• 36 ounces carnaroli rice
• Salt and freshly ground black pepper
• Olive oil, for deep frying
• 1 1/2 cups flour
• Fine dry breadcrumbs
• 10 to 12 rosemary sprigs, for garnish

1. In a large saute pan, heat olive oil.
2. Add onion and sauti 1/2 until softened.
3. Add pork and sauteuntil lightly browned, about 5 minutes.
4. Add tomato paste, chopped tomato, fennel, rosemary and 3 cups water.
5. Simmer, stirring occasionally, until liquid has nearly evaporated and mixture is very thick, about 45 minutes.
6. Season with salt and pepper to taste, and set aside until completely cool.
7. (Mixture may be transferred to a covered container and refrigerated overnight.)

extra virgin olive oil, onion, pork loin, tomato paste, tomatoes, fennel seeds, rosemary, salt, caciocavallo cheese, chicken, flour, egg yolks, olive oil, sweet onion, tomato paste, saffron threads, nutmeg, carnaroli rice, salt, olive oil, flour, breadcrumbs, rosemary

Taken from cooking.nytimes.com/recipes/12017 (may not work)