Arancini
Instructions
Boil the rice (1) in a small amount of salted water (about 5 cups/1,2 lt), so that all the water will be absorbed once cooked. In this way all the starch remains in the pot and the rice becomes very dry and sticky. In the meanwhile melt the saffron in a very small amount of water or in the whisked yolks (2) and add the mixture to the cooked rice (3).
Add the grated cheese and the butter (4): stir well to blend everything, then pour and level the rice on a large dish and let it cool down (5-6).
Brown the finely chopped onion in a saucepan with 2 tablespoons of extra virgin olive oil and the butter (7), then add the minced meat (8); brown on a high flame, then add the wine (9) and let it evaporate.
Now add the tomato concentrate melted in a glass of water (10), add salt and pepper to taste (11) and cook for at least 20 minutes on a medium flame (12).
In the meanwhile put the peas into a saucepan (13) and cook them for 10 minutes together with a tablespoon of oil and a ladle of water (if necessary, add more water). While the peas are cooking, dice the cheese and keep it aside (14). Once the peas are cooked but still crispy, remove them from the heat and add them to the ragout, which has thickened and dried out.
When the rice is cold (it takes at least a couple of hours), form a thin layer by flattening it in your hand (16); shape your hand into a cup and put into the hollow a spoonful of ragout and peas (17) and 2 or 3 dices of cheese, then coat with another thin layer of rice (18).
You can form the croquettes into a pear or round shape (19-20). Go on this way until you've run out of ingredients. After that dip the obtained croquettes in the whisked eggs (21),
and in the breadcrumbs (22-23), then fry them in plenty of boiling oil (at 350F/180C). In order to fry the arancini, we suggest to use a fryer or a tall narrow saucepan (24), so that the arancini are completely covered by oil while frying.
Submerge the croquettes into the boiling oil using a slotted ladle (25), and remove them from the oil when nice and golden brown (26). Finally, let them drain on kitchen paper (27). Serve the arancini hot or, if you prefer, at room temperature.
