Baked Arancini with Vegetable Ragu Filling

Prepare the Vegetable Ragù

1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2. Add garlic and cook for 1 minute more until fragrant.
3. Stir in crushed tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until thickened.
4. Let the ragù cool slightly.

Make the Arancini Mixture

1. In a large bowl, combine the cooled arborio rice, beaten egg, grated parmesan cheese, salt, and pepper. Mix well until everything is evenly incorporated.

Assemble the Arancini

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Take about 2 tablespoons of the rice mixture and flatten it in your palm. Place about 1 teaspoon of the vegetable ragù and a cube of fontina cheese in the center.
3. Carefully enclose the filling with the rice mixture, shaping it into a ball. Repeat with the remaining mixture and filling.
4. Roll each rice ball in the breadcrumbs, ensuring it's fully coated.
5. Place the breaded arancini on the prepared baking sheet.

Bake the Arancini

1. Bake for 20-25 minutes, or until golden brown and heated through.