Arancini al Ragù Risotto Croquettes with Beef Ragù

Ingredients

• 2 pounds boneless beef chuck , cut into 1-inch cubes
• 1 3/4 teaspoons kosher salt , divided, plus more to taste
• 5/8 teaspoon black pepper , divided
• 1/4 cup extra-virgin olive oil , divided
• 1 cup finely chopped yellow onion (from 1 medium onion)
• 1/2 cup finely chopped celery (from 2 medium celery stalks)
• 1/4 cup finely chopped carrot (from 1 medium carrot)
• 2 tablespoons tomato paste
• 1 cup (8 ounces) good-quality dry red wine
• 2 cups tomato passata (from 1 [24-ounce] bottle)
• 2 cups beef broth
• 5 cups chicken or beef stock
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onion (from 1 small onion)
• 1/4 teaspoon kosher salt , plus more to taste
• 2 cups arborio rice (about 13 1/2 ounces)
• 1/4 cup (2 ounces) dry white wine
• 2 ounces Parmigiano-Reggiano cheese , grated (about 1/2 cup)
• 2 ounces pecorino Romano cheese , grated (about 1/2 cup)
• 4 ounces caciocavallo or provola Ragusana cheese, cut into 1/2-inch cubes (about 1 cup)
• 1/2 cup cooked English peas
• 1 cup 00 flour (about 4 ounces)
• 1 cup water
• 2 cups plain breadcrumbs
• 12 cups neutral oil , such as sunflower
• Kosher salt , to taste

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