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 34.

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!