Preparation

1. Finely chop the onion, celery and carrots
2. Brown the onion over high heat, once brown add the celery and carrots
3. Cook for 3 minutes over high heat and add the meat cube
4. Add the minced meat and brown over high heat for 5 minutes
5. Add the wine, let it evaporate and cook for 30 minutes (add a little water, if necessary)
6. Use a saucepan to heat the oil and toast the rice
7. Add the stock granules broth and the boiling water a little at a time
8. Cook for 16 minutes while stirring
9. Add the ragù, the Parmesan cheese and mix well
10. Let it cool and create balls of about 40g each
11. Make the batter using the flour and about 30g of water
12. Dip the balls in the batter and then in the breadcrumbs
13. Fry them in boiling oil for 3 minutes
14. Prepare the parsley mayonnaise by placing the egg, salt, lemon juice and parsley leaves in a jug
15. Insert an immersion blender down to the bottom of the jug and blend
16. Add the oil slowly while continuing to blend at the bottom for about 30 seconds and then slowly raise it upwards until emulsification