Step 1

Cook the rice a few hours in advance; when preparing the arancini, it must be very cold. Dissolve the saffron in the vegetable broth and season it with salt.

Step 2

Pour plenty of extra-virgin olive oil into a large pot and sauté the finely chopped onion.

Step 3

Pour in the rice and toast it, then add half the broth and cook it, adding more broth when necessary.

Step 4

When the rice is al dente and appears rather compact, stop cooking by immersing the pan in the sink filled with cold water.

Step 5

Stir in the butter and the grated Parmigiano-Reggiano.

Step 6

Once lukewarm, pour the rice onto a marble surface or into a pan, cover it with aluminum foil, and put it in the fridge for at least 3-4 hours.

Step 7

Prepare a velvety, not-too-thick bechamel (use our recipe) and leave to cool.

Step 8

Cut the ham and scamorza cheese into small pieces and mix into the cooled bechamel.

Step 9

Chop some of the onion and brown it in the oil, then add peas, cover with water, add salt, and cook for about ten minutes.

Step 10

Drain and set aside.

Step 11

Finely chop the carrot, the rest of the onion, and the celery.

Step 12

Brown them with the bay leaf in extra-virgin olive oil.

Step 13

Add the two meats and brown them while breaking them up with a wooden spoon, then blend with the white wine.

Step 14

Allow the liquid to evaporate and then add the tomato pulp and dissolved tomato paste.

Step 15

Season with salt and cook over low heat for about half an hour, or at least until you get a rather dry ragù.

Step 16

Remove from the heat and let cool.

Step 17

Add the drained peas, mix gently, and let cool.

Step 18

First, have all the necessary ingredients at hand and equip yourself with trays, racks, etc . The preparation of the arancini is a kind of assembly line that becomes more pleasant, or at least less stressful, if previously organized

Step 19

This is the batter of water and flour that serves to seal the arancina and to create a base for breading, which will help to give proper browning, thickness, and crunchiness.

Step 20

Pour the water into a deep bowl, add the flour and a nice pinch of salt, and mix well with a whisk. Set aside.

Step 21

With one hand, take a little rice according to the size of the arancina you want

Step 22

Shape it into a ball for those to be stuffed with meat, and an oval for those with butter.

Step 23

Place the future arancini on a tray and continue until the rice is finished.

Step 24

Leave them to rest for half an hour, so that the rice becomes compact, making the filling process easier.

Step 25

Holding the rice ball with one hand, with the thumb of the other hand, create a hole in the top center and begin to enlarge it by pushing both downward and to the sides.

Step 26

Place the rice ball back on the tray and move on to the others, until all are completed.

Step 27

Place the chosen filling inside the hole previously created and close the arancina a little by pushing the dressing downwards and trying to bring the rice forward.

Step 28

Turn the arancina in your hands to give it its shape and to make the surface smooth and compact, without holes or small cracks.

Step 29

Place it on the tray and move on to another, until all are completed.

Step 30

At the end, wash your hands and repeat the operation with the second filling.

Step 31

Whisk the batter and immerse each arancina individually, then place them on a wire rack set on a tray.

Step 32

Pour the breadcrumbs into a pan and roll each arancina in the breadcrumbs, pressing them well with your hands to ensure the breadcrumbs stick, to compact the surface of the arancine, and if necessary, to regain their shape a little.

Step 33

Pour the oil into a fairly tall saucepan.

Step 34

When the oil is hot (about 390°F*), immerse the arancine for 2-3 minutes or until golden.

Step 35

Serve immediately.