Arancini

Method

1. Prepare a vegetable or meat broth and keep it warm throughout the cooking process.
2. In a pot, heat extra virgin olive oil and toast the rice (preferably Ribe rice) over high heat until it crackles.
3. Add chopped onion, peas, and ham (or any other ingredients you like such as mushrooms or sausage).
4. Add a good amount of warm broth and start cooking the rice, gradually adding more warm broth as it dries out.
5. Optionally, dissolve saffron in a little broth and add it to the rice for a yellow color.
6. Season with salt and pepper. Cook until the rice is al dente and the mixture is dry and compact.
7. Remove from heat, add cold butter and grated cheese, and mantecare (stir vigorously to make it creamy).
8. Optionally, add slices of processed cheese for extra creaminess. Spread the rice on a tray and let it cool to room temperature.
9. Cover with plastic wrap and refrigerate for at least 2 hours (or overnight).
10. Prepare the filling: use cold béchamel and cubed ham (or other fillings).
11. Take a portion of cold rice, shape it into a ball, make a hollow, fill with béchamel and ham, then close and shape into an oval or cone.
12. Prepare a simple batter with flour, water, and a pinch of salt.
13. Dip each arancino into the batter, then coat with breadcrumbs.
14. Heat abundant oil (preferably in a small pot with plenty of oil) to 170–180°C. Test by dipping a wooden skewer: bubbles should form.
15. Fry the arancini in small batches (max 2 at a time) until golden brown and crispy. Drain on paper towels.
16. Serve hot.