Arancini

To prepare the rice arancini, first boil the rice in 1.2 liters of boiling water with coarse salt 1 ; this way, once cooked, the water will be completely absorbed and the starch will remain in the pot, resulting in very dry and compact rice. Stir occasionally 2 . Cook for about 15 minutes; a few minutes before the end of the cooking time, add the saffron 3 and mix well.

Once all the liquid has been absorbed, turn off the heat and also add the butter in pieces and the grated cheese 4 , then mix well to combine everything 5 . Spread and level the rice on a large, low tray 6 , then cover with plastic wrap or parchment paper and let it cool completely for a couple of hours at room temperature; the wrap will prevent the surface of the rice from drying out.

Meanwhile, prepare the ragù filling: peel and finely slice the onion. Sauté the chopped onion in a pan with the oil 7 , then add the ground meat 8 , salt, and pepper. Brown over high heat, then deglaze with the wine 9 .

At this point, pour in the tomato puree 10 , adjust the salt and pepper, and cook over low heat with the lid on for at least 20 minutes. Halfway through cooking, add the peas 11 . If necessary, you can add a little hot water, but keep in mind that the ragù must be thick and not liquid 12 .

While the peas are cooking, dice the mozzarella 13 , cooked ham 14 , and fresh caciocavallo cheese. You will then have all the fillings ready. Once the rice has completely cooled 15 , you can form the arancini; to help shape them, keep a bowl full of water nearby so you can moisten your hands.

Take a couple of tablespoons of rice at a time (about 4 oz), then press the mound in the palm of your hand to form a hollow 16 . Fill each arancino with mozzarella cubes 17 and ham 18 . This type of filling is traditionally called "al burro".

Then cover the filling with rice 19 and shape it into a round form 20 . Proceed this way to fill about half of the arancini, then fill the other half with a teaspoon of ragù filling 21 .

Add a few cubes of caciocavallo 22 and shape the rice into a pointed shape 23 . Now that all the arancini are ready, prepare the batter: in a bowl, pour the sifted flour, a pinch of salt, and the water gradually 24 .

Mix thoroughly with a whisk to avoid lumps 25 . Dip the arancini, one at a time, in the batter 26 making sure to cover them entirely 27 .

Finally, roll them in breadcrumbs 28 . In a pot, heat the oil to a temperature of 320°F-338°F, then fry 1-2 arancini at a time 29 , so as not to lower the oil temperature 30 .

When they are golden brown, drain and transfer them onto a tray lined with absorbent paper 31 32 . Enjoy the rice arancini hot 33 !