Preparation

To prepare the rice arancini, start by boiling the rice in 1.2 litres of salted boiling water. Cook for about 15 minutes, until the water has been completely absorbed. Next, dissolve the saffron in a little hot water and add it to the cooked rice. Also add the chopped butter and grated cheese, stirring well to mix everything together.

Pour the rice onto a wide, shallow tray and cover with cling film. Let it cool completely and rest for a couple of hours outside the refrigerator. For the meat sauce filling, clean and finely slice the onion, then stew it in a pan with 2 tablespoons of oil and the butter. Add the minced meat and brown over a high heat. Add the wine and let it evaporate, then add the tomato puree, salt and pepper to taste. Leave to simmer covered for at least 20 minutes, adding the peas halfway through cooking.

While the peas are cooking, dice the caciocavallo cheese, cooked ham and mozzarella. Once the rice has cooled completely, form the arancini, keeping a bowl filled with water nearby to moisten your hands. Take a couple of tablespoons of rice at a time, crush the pile in the centre of your hand forming a hollow and pour a teaspoon of the meat sauce filling inside, adding a few cubes of caciocavallo cheese. Close the base of the arancino with the rice and shape it into a point.

To prepare the batter, pour the sifted flour, a pinch of salt and the water into a bowl. Mix thoroughly with a whisk to avoid lumps forming. Dip the arancini in the batter, taking care to cover them completely, and roll them in the breadcrumbs. In a small pan, heat the oil and bring it to a temperature of 170°. Fry the arancini one at a time so as not to lower the temperature of the oil. When they are golden brown, drain them by placing them on a tray lined with paper towels.