Step 1

Rice

Step 2

First, cook the rice.

Step 3

In a saucepan, mix the water with the saffron, salt, and butter (cut into pieces).

Step 4

When the saffron water comes to a boil, add the rice, lower the heat and cook until the broth is completely absorbed, stirring occasionally.

Step 5

Turn off the heat and let the rice cool.

Step 6

Ragu`

Step 7

In a large pan, put onions, carrots, and celery finely chopped with olive oil.

Step 8

Let them fry for a few minutes, and add the pork and beef, cook for 10 minutes.

Step 9

When the meat is browned, turn up the heat, and deglaze with white wine.

Step 10

Let it evaporate, add the bay leaf and cloves then peas and tomato paste dissolved in a glass of lukewarm water.

Step 11

Add two more glasses of water, salt, and pepper, and cook over low heat for about an hour and a half.

Step 12

After it cools, remove the bay leaves, and when everything is warm add the cheese and stir.

Step 13

Assembling

Step 14

Once the rice has completely cooled (it will take at least a couple of hours), you can form the balls, to help form the balls keep a bowl filled with water near so you can wet your hand (makes it easier to handle the rice).

Step 15

Place some rice in your hand and flatten it into your cupped hand.

Step 16

Add a few cubes of mozzarella add the ragu meat filling and a teaspoon of grated Parmigiano Reggiano cheese.

Step 17

Form a ball, as big as an orange, compacting it well, to do this it is best to keep the hands well wet.

Step 18

Dip the rice ball in the beaten egg, or in a batter made from flour and water, and then roll them in the breadcrumbs.

Step 19

Preheat the oil until it is pretty hot.

Step 20

Dip arancine/i inside the oil, being careful not to burn yourself.

Step 21

Fry until the arancine/i turn golden.

Step 22

When golden, transfer to a plate lined with paper towels to sop up any excess oil.