Rice Arancini - Traditional Italian Saffron-Stuffed Ball

Instructions

1. 1

   Cook the Vialone Nano rice in 1.2 l of boiling water with coarse salt; stir occasionally for about 15 minutes. A few minutes before the end of cooking time, add the saffron and mix well.

2. 2

   Once all the liquid has been absorbed, turn off the heat and add the butter and grated cheese, then mix well to combine everything. Spread the rice on a large, shallow tray, cover with plastic wrap or parchment paper, and let cool completely for about 2 hours at room temperature.

3. 3

   Meanwhile, prepare the meat sauce filling: peel and finely slice the white onions. Sauté the chopped onions in a pan with oil, then add the ground pork, salt, and pepper. Brown over high heat, then deglaze with red wine; cook for about 10 minutes.

4. 4

   At this point, add the tomato puree, adjust with salt and pepper, and cook over low heat for at least 20 minutes with the lid on. Halfway through cooking, add the peas. If necessary, you can add a little hot water but keep in mind that the meat sauce should be thick.

5. 5

   While the peas are cooking, cut the mozzarella, cooked ham, and fresh caciocavallo cheese into cubes. Once the rice has cooled completely, form the arancini by pressing a mound of rice on your palm to create a hollow. Fill each with cubes of mozzarella and ham.

6. 6

   Cover the filling with rice and shape it roundly. For half the arancini, fill with a teaspoon of meat sauce; for the other half, add a few cubes of caciocavallo and shape them pointedly.

7. 7

   Prepare the batter: in a bowl, mix sifted flour, salt, and water gradually. Dip each arancino into the batter to coat fully, then roll in breadcrumbs.